More on the "stretching on the peel" technique I outlined in a post earlier. This is with a 61% dough, and it was much easier - but I still need practice. The effect is a rim that is like a pillow, and makes the pie much more in line with the Keste look. I may stick with this technique.
And the Keste workflow, in general, makes for a pie that is crispy and light as a feather at the same time. These pies were 50 second bakes, and slices could stand on their own.
Finally, the mast'nicola (a pie Keste serves) was a revelation for me. I used razor thin guanciale instead of lardo because I could not find it. It is now my favorite way to eat pizza, hands down. Pork fat, pecorino, basil, and a few drops of mozzarella just for the fun of it. Insanely good.