I liked it. If I was served it in a pizza joint I might be a little disappointed. The crust was a little flat and the salami was tough. I think I'm using the wrong kind of of salami. I'm using a hard salami.
As far as folding... I wasn't too sure. I followed the Fazzari thread as closely as possible. He mixed it and then said "at this point" he balled it. So after mixing, I balled it. I will stretch and fold it next time.
My oven goes up to 550 before it goes into the broil mode. I'm using a pizza stone at just about 500. I set it on about 525-550 but the oven thermometer reads about 500. I also left it in just a little too long. When I opened the oven to take it out, the cheese was rising like a jiffy pop popper as if it was boiling inside. Not too badly though. 1 minute before it wasn't rising.
I would probably change the cook time, use a different salami, and stretch and fold. Oh, and less pizza sauce. My toppings were sliding.