Bests & Worsts Reviews from Amazon

Beautiful book. Strange recipes. I bought this book in search of the perfect homemade crust. It failed. If you know what I'm missing please enlighten me in the comments below. I don't know HOW you can get a good crust from the following problems in the Naples family of pizza doughs. 1) King Arthur flour 2) 1/32 tsp dry active yeast 3) Water at 55 deg F (13C) King Arthur flour is granular not powdery. That's not a show stopper. That can be handled. I'm just not sure how. But 1/32 tsp of yeast??? For 2 -3 pizzas??? Other recipes call for 1/128 tsp yeast. What the hell is going on? I wonder if there is more wild yeast in the air! And water at 55 deg F requires ice to cool it down from tap temperature. I mean, what's the point? I tried this recipe (Naples 70% hydration) and put it in a large bowl to rise. It went in like a non-glutenous knob and 6 hours later (that's what the recipe said) was like a non-glutenous cannon ball. I aborted it and went with a warm water, full package yeast recipe. I wish I could recommend this book but no way. If its recipes are workable, the methods are too arcane.