Well, I'd say I like this dough recipe pretty well. It was certainly tougher to work with than what I'm used to. The dough was fragile, tearing fairly easily, and didn't have much elasticity. Admittedly, I don't have any experience with dough of this hydration level, so perhaps that's just how it is. But I wasn't shy with the bench flour, and by the 3rd and 4th pizzas I felt much more comfortable working with it. And the best part is how it puffed up beautifully in the oven.
I'd also say it was significantly better after 72 hours of fermentation than it was at 48.
These were cooked at 550 on my BGE stone, 5 minutes total, with the broiler on for the last 2.
First one is pepperoni, roasted sweet red peppers and basil with fresh motz and parmigiano reggiano on a crushed san marzano sauce.
Second one is chevre, caramelized onions (with malt vinegar), rosemary, and local wildflower honey.