I've been baking new york, once a week, one 12 to 14 inch pizza with good results. I use power flour at 65%. For two to 3 day pizza I use 2%oil and sugar, .25% y . I've been baking at 550 in gas oven on a one inch stone on the bottom shelf.
So my questions are 1) how much difference would a slower bake at a lower temp make in crispness and
?.2) changing the hydration to lower 60's. I read a lot of posts and there two factors make me wonder if I could improve my outcome. I make only one pizza mostly and my wife and I have been happy with the outcomes. Thanks in advance for any ideas or advice. Patrick from Modesto