I'll answer these in order for you.
I used the original formulation except, I used Gold Medal All Purpose flour and a hydration of 58%. The recipe was calculated for two pies with a thickness factor of .105. I used the rectangular option, with the dimensions of 14X10. I made the dough per recipe using the Kitchen Aid and I hand kneaded at the end for about 30 seconds. I put the round dough balls in 2 round storage containers and immediately refridgerated them for about 30 hours.
The last part is a little tricky so I'll go slow.
After aging no other manipulation was used except for the following:
With pizza #1, the basil and Roma, I tried to use the pasta maker on about 1/4 of the ball before giving up. I then rejoined it back to the original ball and attempted to roll it out in a rectangular shape. This is the pizza with the most issues. The dough kept trying to retract back, like a rubber band. If you look at the picture you can see the shape is irregular, and it took some effort (with my wife holding on to the pan, and me swearing a blue streak!), to get it looking that good.
Pizza #2, the Pepperoni, worked much better but I still met some resistance when rolling it out which surprised me, because when I hand toss, generally it doesn't take much to get it out to size.
I like the Lehmann recipe and would like to do some more experimenting with this style, and maybe you could give it a try. The taste and texture is real good, and similar to what other quality pizzerias in Milwaukee offer.