I gave the Pizzeria Luigi clone a try last night. 63% water, IDY 0.375%, Salt 2%, Sugar 0.222928%, TF = 0.075.
I used white Kamut Khorosan flour, which has been my flour of choice for the last several months (14.64% protein, 60% carbs, 11.3% fiber). I baked this on steel in my in-laws under-powered electric oven for 6 minutes. The crust was very easy to stretch to 14-inches and I could have easily stretched this even more. I also made the sauce variation mentioned that uses Classico tomatoes. I used fresh basil, but I may have used a touch too much as my scale cannot weigh items less than 1 gram.
Also note that the strange spot on the pizza is the cheeseless area set aside for my lactose intolerant wife. Overall, everyone liked this a lot. This was easy to make, though I think that the Lehmann preferment formulation gives a little better flavor.