For me, good dough is more about developing a process/procedure to use in your home or restaurant... I don't believe there is any magical formulation or specific flour that is needed... at least nothing that will work well, without first developing a good procedure that works well for you. What works well for me, might not work well for you. There are many variables , including how warm it is the day you make your dough, how warm it is the day you form the dough into a pizza crust...
I believe refrigerating your dough for at least 12 hours is a good thing... but could go longer, like 24, 48, 36 hours. How much yeast you use, will come into play , depending on how long it will be in the fridge.
After you take it out of the fridge on the day you use it, how long it sits, before you use it, will play a big role in how easy or how hard it is to work with. I've had dough that worked great if it sat out for 30 minutes, but was WAY to soft to work with if it sat out 45 minutes... to me, this was one of the most frustrating things. two dough balls made exactly the same way... I make one, it works great, make the other and it was very difficult to work with.
A guy who's family owns a pizza place in NJ gave me a recipe, and told me the process the use. When he told me this, I thought he was giving me a line of xxxx, because what he told me to do, was way different then anyone else had told me. First, it started with a hydration of like 50%. Many people recommend 60, or even as high as 63%. He also told me , to let the dough sit out for about 45 minutes after it's been balled up, before it goes in the fridge. This is slightly different then most. Most cut off hunks of dough, form it into balls, put it in a proofing box, then in the fridge it goes... He told me, to open the dough into a crust immediately upon taking it out of the fridge.. ( most dough is way to hard to work with straight out of the fridge... ). I was sure he was pulling my leg, and didn't want to give up his family's secrets.
Well, I'm here to tell you, that that guy's methods and formulation worked GREAT for me. I really liked that you kept it refrigerated, until just as you were ready to open the dough to make the pizza... this eliminated all the timing of how long it sat out on the counter, etc... While I won't say this dough was the absolute greatest I ever made, it was VERY good, and was VERY easy to work with... I can see why, if you were making hundreds of pizzas every night , this would be the way to do it....
Anyway, I don't have the exact formulation handy... to some degree it doesn't matter. You'll need to learn how to work with dough, find out what works for you, find a method that works, and do it the same way every time and you will make consistently good pizza dough. If you can't do it the same way every time, you'll never get good at it.
