I've been using the Neapolitan recipe in the Pizza Bible ever since I bought the book several months ago. Some of the pizzas I have made in my wood fired oven are the best I have ever tasted, and others are not so good.
I think my problem is, over or under fermentation. I follow the recipe to a tenth of a gram, but sometimes my proofing temperature and time changes. I don't have a proofing box. Some times my dough stays in the fridge for one day and other times, three days.
My question is, "How can I determine when the dough is just right and not over/under fermented? I know you need to increase or decrease the temperature depending on when you want to use the dough. Some books say watch the dough to see when it rises to 100%.