Scott that pie is magnificent. You just keep raising the bar. And distracting me from my high hydration, wild yeast, neo neopolitan focus. 
That pie rocks.
I am going to buy property in New Haven that pie is so enticing.
How many grams for an 18 inch pie? is that dry mozz?
I made the 59 % hydration dough per your specs last night. No oil. KABF. IDY. Although it wasn't NASA quality it was at least cosmonaut quality. Easily passed the glove test and sheeted better than anything that I have previously made.
It was interesting. after pulling the dough in sheets every which way, I tried to fold it over and do it all again. Couldn't do it. I guess the gluten becomes organized during the rest and once it is sheeted it becomes alligned in a particular orientation and can't be reoriented? It makes me wonder if next time I should dissolve my starter in the water prior to adding the flour in order to break up the gluten structure of the starter to homogenize the add -it all -and -turn -it -on mixing suspension?
It was also interesting how different the feel of this lower hydration dough was to my previous, much wetter doughs. Much easier to work with. It looked more like the doughs in those neapolitan ball forming videos on You tube. I wonder how it will taste?
I did miss the sourdough smell though.
I'm learning so much from your approach.
Thank you.
AZ
Wow, you guys are making me feel really good about finding the time to do some posts back here on the forum. Thanks! Ok, to answer your questions:
This was a 620g dough ball, but anywhere from 600-650 is great for a thin to medium-thin crust 18in pizza.
When I bake wild yeast doughs in the bosch this is my method, First I put the water in the bowl, I then put in my starter and turn on the mixer for a while to try to break up the starter and get it hydrated (I use fairly dry starter). I then turn of the mixer and put in the oil (if any), then the flour, then the salt on top of the flour and mix.
For commercial yeast doughs I sort of do the opposite. I put water,oil (if any), salt,flour, then the yeast on top of the flour.
If you use lots of yeast (.15% or more) the orders really don't matter, but with smaller amounts of yeast I have run into trouble if the salt and yeast come into contact before mixing.
The cheese was a combination of dry aged and fresh mozzarella, sauce on top of that, sicilian organo (the kind with stems), garlic infused oil, then imported romano to finish the pie.
