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@bright
Well the only thing I can really tell you about pizza (and the dough) is it takes repetition and practice to get your own system down. I do find it fun to talk about though.
I get a great silky proof with the following:
I follow the basic recipe of 4 tsp of salt, 1 tsp of active dried yeast for every kilogram of Caputo "00" flour which has been run through a sifter. I hydrate based on texture in a mechanical mixer. Usually takes about 10 minutes of slow mixing and about two and a half cups of water which works out to 60% hydration. Then I proof in our oven at 90° f for 5 hours bulk proof followed by 2 hours of the balls.
With regard to hydration the last few splashes of water really make a massive difference on the texture and how it pulls off the walls of the mixer bowl. So I really think there's a lot to be said from paying attention to the texture.
I just got a thicker stone for my Ooni so it hangs on to more heat and cooks from the bottom up a bit more. I use wood pellets.
It's all fun.