I've been working on getting a little more puffiness in the rim and have known that dough handling can make a difference. However, recently I've been pressing out my dough balls with more force and getting the dough to a good 8-9 inches on the counter before a quick 1-2 second stretch over the knuckles in the air and then on to the peel. I think it's made a measurable difference in the cornicione. I'm sure this has been discussed on the board before but now I can confirm that it works. Here's 4 pizzas I made over the weekend using this technique. 62% water, 2.8% salt, 1.5% starter, 48h rise at 65F lowered to 60F for the last 8 hours to adjust for a very active starter. Margherita with Calabrian chili oil, Bianco's Rosa, black truffle and 4 mushroom, and pepperoni and poblano peppers.