I'm a very novice baker but a fairly comfortable cook. I've recently been messing around with homemade pizza dough and want to change a few things, but knowing all the chemistry and proper balances in fermented doughs, I'm not sure what the effects would be.
I'm currently using a recipe I found on Epicurious which calls for 2 cups of flour, 1 pkg active yeast proofed in 3/4 cup water, 3 TBS olive oil, 1 tsp sugar and 3/4 tsp salt I make the dough and let it rise for an hour or so, then refridgerate overnight and let come to room temp and rise again, then I form the dough and make the pizza. I'm happy with the recipe and the resulting dough is nice and crispy and still tender inside.
What I'm wondering is, what will happen, if anything in the following scenarios. I used AP flour and know that if I use a higher gluten flour it will be more elastic but not sure what would happen to the dough if I:
Add more olive oil (or less)
Add more salt
Add more sugar
Will these affect only taste or will it affect the ability of the dough to rise, stretch, cook, etc.
I'd love to just mess around but with only me and the mrs and an apartment in NYC, i'm not sure if she'd be happy with our oven up to 550 deg and eating pizza every two day until i uncover everything (although i'm perfectly happy with it)