[pkhamre]

Yes.

Tipo OO flour (Caputo Classic), 63% hydration, 3% salt, 5% browning agent (sugar, syrup, malt, or something similar) and instant dry yeast or liquid sourdough according to how long time I got to rise the dough. I use PizzApp+ to calculate the recipe.

I did obsess about making the perfect pizza, and I did spend a year to make the perfect sourdough bread.

To recap it very simple, I think the recipe for success is having fun and enjoying what you do :)

[theFeller00]

Bread flour > 00 flour in a regular home oven. The guys over at the pizzamaking.com forum would agree