pizza nerd your views on the following statment
the main factors in producing excellent bread is amount of yeast / temperture/oven every thing else (flour brand /amount of water /oil /conditioners/suger etc) play small role
lilian,
I do not consider myself an authority on bread making, but even if I narrow your question to pizza crusts, I think you still have to differentiate between an artisan product and a mass-produced one.
If I were an artisan pizza maker, I might choose to use an organic flour or one that is at least unbleached and nonbromated. So, this alone markedly narrows the brands and choices of flours. I might then rely on using a modest amount of yeast and rely on long fermentation times and proper fermentation temperatures to develop better crust flavor, color and texture. Of course, the amount of yeast used and the fermentation times will differ for fermentations that take place at room temperature as opposed to a cooler or refrigerator. Whether one chooses to use sugar and/or oil is largely a matter of personal preference or a matter of whether one is trying to emulate a particular style, such as the Neapolitan style, which classically omits sugar and oil from the dough. Such omission was also common among the early masters of the NY pizza style. For the artisan pizza maker, using non-natural additives would be out of the question. The hydration selected for the dough will depend mainly on the type of pizza that is to be made, that is whether one is trying to make a high-hydration NY style dough or a low-hydration dough for a cracker-style pizza. So, at least for pizza dough, I do not think that one can say that hydration does not matter.
By contrast, one who makes pizzas for a broader or mass market often has to make compromises and value judgments, usually based on the markets and demographics served, cost and profit considerations, the expected volume of pizzas, and so on. So, these factors will largely dictate what ingredients will be used and what one will be prepared to pay for such ingredients. In many cases, it may be necessary to use additives to address problems encountered in making the dough or to compensate for time constraints, the demand for the product, or to achieve certain characteristics in the product. Some additives are natural, and might be avoided by the proper selection of dough formulations and methods, but others are chemicals that are specially developed to solve specific problems or to achieve specific characteristics that would be more difficult or take too long to achieve using more natural methods.
Unless you bring a bias to the table, I do not really think that there is a ārightā answer to your question.