I tried this recipe last night using some Kamut brand khorosan wheat flour that was graciously donated to me by Chris at Slicetruck Pizzeria in Los Angeles. The dough had a day in the fridge, stretch & fold/reballed 4 hours before baking and brought out of the fridge an hour before shaping. I used 62.22% hydration, but it's clear that this flour can take more without any concerns.
I used a Lodge cast iron pizza pan preheated at 550 for an hour. Although the bottom looks burned, it wasn't at all. Perhaps the result of the high amount of oil? I place the cheese on first, then all the other toppings. No "gummy" layer!
This was one of the best tasting crusts I've made; crisp on the bottom and a nice buttery/earthy flavor. I think that the main thing I've learned with this experiment is that all flours do not taste the same.