ok, well as i said, i'd give the lehman recipe another shot based on several of your suggestions.
peter, before i got a chance to see your response, i had already gone and cut my previous recipe in half. it produced a tacky, and borderline sticky dough.
the other changes i made were moving the pizza stone up one level in the oven. and cranking the oven to 550. this took the pizza about 6.5 minutes to cook.
the results, well, i've included some pictures. sorry for the blurriness - i need to get that whole macro shot thing down on my digital camera.
the outer crust was crispy and just about perfect. the crumb was soft and airy. just what i was going for. i was quite pleased with the results ..... EXCEPT........... duhn duhn daaaaaaaaaaaaaaa.................... THE TASTE!!!
the taste was not what i was going for. it had little flavor - well it needed some of that great sourness you get from longer fermentation in the fridge. and it had the texture, well i dont want to call it texture, it was really the mouth feel of, well, an over-hydrated dough. that's the only way to describe it. i'm sure you pros know what i mean.
anyway, i guess it's back to the drawing board. i think it's just mostly that i needed to follow peter's instructions on reducing the recipe. and perhaps figure out a way to add more flavor. i'm almost there.
ps - i've ordered the KA hi-gluten flour. it's on its way.