I've been making pizza for quite awhile, and it's gradually got better. I'm reasonably happy with my dough, but it's certainly not up there with some of the home made pizzas I've seen on here, and elsewhere. My journey has taken me from using recipes like https://www.bbc.com/food/recipes/pizzadoughbase_70980 (sorry, I couldn't work out how to embed the link in text), via https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html and now I tend to use the dough recipes in Ken Forkish's pizza book. I took some pictures from my last attempt, and I wanted to get some opinions. I'm making this at home using a pizza stone, and whilst I have a good oven it obviously can't get to the heat of a proper pizza oven (supposed max temp is 250c, although I've measured it higher, probably somewhere around 270c). Having read some of the forum, I can see that one of my mistakes was using Caputo red 00 flour. I'm slightly annoyed about this - lots and lots of recipes have suggested 00 flour, and lots have recommended Caputo - on the advice thread I read on here I remember someone writing that if you're using Caputo flour you should be able to explain why, well my excuse is that I've read it so frequently, I assumed it was the best! The recipe I used in this particular recipe was Forkish's 48-72 hour biga recipe, which I followed exactly - biga made at night, then 12 hours later in the morning I incorporated the rest of the dough then left it over night and baked it the following day. It was the first time I'd tried it, and I usually make it NY style (I don't know whether this recipe counts as NY style?).
Anyway, here are some pictures, and I'm really grateful for any thoughts. I've tried to read up on this forum, but there's quite a lot of content so I apologise if I've missed something that is frequently repeated on the forum.
EDIT:
I also thought I'd mention that I don't part-bake (is that the term?) my base, nor do I use the broiler setting which I've seen suggested. I get the oven to the hottest temperature, make the pizza on a peel and put it straight onto the stone (which has been heated for an hour or so).
A couple of quick thoughts come to mind. The Forkish formulations are fine, certainly better than the others you've listed, but his approach to fermentation makes for difficult scheduling. Although he finally came to the realization that "pizza is not bread" in his latest book, he still really hasn't let go of his bread background.
Although less than optimal formulations can be a significant problem, just correcting that will not be cure for everything that ails you. That said, I strongly suggest that you "reset" using the basic Lehmann formulation with some bread flour (King Arthur, Gold Medal, Pillsbury). Start out without any oil and sugar, 61% hydration, 2% salt, 0.2% ADY, thickness factor 0.09. Follow the basic directions on the website for a cold fermentation. This amount of yeast will work fine within a 24-48 hour window.
When you're ready to make the pizza, you'll find this dough to handle much easier than your previous approaches. Dough handling is an skill that you need to improve upon, and this will allow you to make significant advances fairly quickly. What's been interesting to me over the years is to notice just how significant this step is. I've been helping out a friend of mine with pizzamaking for about a year. When we stretch dough from the exact same batch, the dough that I've stretched looks MUCH different than his after it's baked.
After your first bake, you can then decide whether you want to add oil and/or sugar to the formulation, and vary it in 1% increments, having a specific goal in mind as you do so (more tender, more browning, etc.).
Once you've settled on these variables, you can then start playing with more interesting fermentation techniques, and there's no shortage of things to try. Although I've run the gamut with different approaches, I still occassionally make the simple Lehmann dough using the exact formula listed above and I and my in-house critics find it to be satisfactory every time.