I have been trying to read between the lines to determine what you did in terms of your dough recipe. Did you start with one of the Lehmann recipes, substitute KA bread flour for KASL, add some of the sourdo.com starter, use the Raquel/varasano rest periods and kneading/shaping techniques, and made the crust really thin like the Patsy's style? I assume you also used commercial yeast. Did you use oil in the dough?
Sorry for the lack of detail, Peter. I get sick of repeating the recipe's and stuff, don't you? I wonder if we should have some place on the forum where we write down our recipes, and keep track of the progress of them, the changes to them, etc. Maybe even have some pics to go along with each recipe modification. Or something like that.
Despite that, I'll try and give some details:
~3 Cups KA bread flour
1 Cup Filtered water
1 Tbs Sourdo starter
1 Tbs olive oil
'bakers' pinch IDY (maybe 1/4 tsp?)
~1 tsp sea salt
Heated water to 110F. Put water in Kitchenaid. Stirred in salt till dissolved. Added olive oil to the water, half the flour, starter, and IDY. Mix until well combined with paddle attachment. Autolyse for 20 minutes.
Add remaining flour in small portions over 5 minutes, using paddle attachment until mostly not sticky anymore. Replace paddle with dough hook. Mixed for 10 minutes. Rested 15 minutes. Hand kneaded for 2 minutes on non-floured surface. The dough was not real sticky, so it didn't need board flour. Put in Ziptop back with olive oil spray.
Let double outside (in Florida heat and humidity). Took about 2-3 hours or so. Punched down, separated into 2 dough balls, re-shaped, let rest while oven heated up - about 30 minutes.
Heated the oven to 650 stone and 775 radient heat. (Cleaning cycle with foil protecting the stone)
Shaped dough on lightly-floured surface until mostly shaped, using common flat-hand technique. Finished stretch with fists off the board. Added cornmeal to peel and placed dough on peel. Topped with aforementioned toppings.
Cooked pizza for about 2.5 minutes on top 2/3 of oven.