Home pizza cooker here using std 500 deg oven. Thanks for this thread.
I tried the A16 from home using existing tools and ingredients with the exception that I found some ADY and used that instead of IDY. I have concluded I don't like the flavor of the IDY--maybe even results.
Followed Pete's textbook conversions and weighed all in grams. Used GMBF, Fleishman's ADY, tap water, EVOO, Morton's regular table salt, mixed using food processor with plastic dough blade but not at directed a16 times. Stopped processor as dough changed states. Put in refrig 24 hrs, refolded refrig another 24 hrs, divided into fours, rested for 2 hrs (dough was very soft), nicely formed into rounds (no stretch back), then cooked in 500 deg oven with pizza stone.
Results---excellent bite and flavor. Color was more white despite painting out edge with EVOO--looking at pics in this thread from John---I think and noticed his finished crust was white except where charred. So, I think the color achieved is okay---I just need a hotter oven. Anyways loved the taste and the bite.
Next time I am going to try the 00 flour. Thanks for all your help.