Re: New York Pizza newbie – why so much yeast in Serious Eats pizza?

Either they don’t know how to figure appropriate yeast or they are making it less prone to failure. If someone uses old yeast or too hot water then having lots of yeast will help.

Any bread flour is going to work similarly assuming it is malted like KA bread flour is.

Every oven is different so placement requires experimentation. I have different ovens and use different methods for each. No advice for cast iron as I only tried it a few times and moved on.