Just wanted to post a couple of pictures of pies I've made with this dough. I'm a novice home pizza maker working with a conventional oven and pizza stone. I selected this dough when I started because it represented the sort of pizza I wanted to make and it looked well suited to a conventional oven. I've taken quite a bit of time to get comfortable since I had no real dough/breadmaking experience before this, but I was always pretty happy with the results and I feel pretty comfortable with the technique now.
The only think I've changed is that I'm using a 255g/9oz ball for an aprox-12" pizza (probably usually a little smaller than that). I decided to aim for a lower TF of aprox 0.08. I'm happy with the results, I find the center of the pizza is cooked quicker and more to my taste.
For a long time, I was using a raw tomato sauce (just drained and crushed tinned tomato, some herbs and a little oil) but the last batch was with a well reduced cooked tomato sauce and I had some of the best pizzas yet. Again, the cooked sauce seemed to give a better and quicker cooked base.
I've tried this dough with a one and a two-day refrigeration. I definitely thought the two-day refrigeration gave an even better result, but I'm not usually that organized.
Re-reading the original recipe now, I note that I've been removing the dough much earlier from the fridge (4-5hrs before cooking) than the recipe calls for. This hasn't been a problem, possibly because of Ireland's mild climate. I'm actually gently re-balling about an hour before cooking to tighten the dough up a little and that is working just fine. Be interested in any comments on the effects my "mistake" though!
Without further ado, here are a couple of pictures from two separate batches. I crushed the rim slightly on the first, but the taste was great, the second two are prettier