The beauty of Nancy Silverton's Pizza Dough is that she went about creating it from a bread baker's perspective stemming from her beginnings at L.A.'s La Brea Bakery. Her goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe used in the pizzeria for home cooks (those of us who don't have the luxury of a high heat wood-fired pizza oven).
If you want to read more, the article was on slice.seriouseat.com posted by Caroling Russock at http://www.seriouseats.com/recipes/2011/10/nancy-silvertons-pizza-dough-recipe.html
Adapted from The Mozza Cookbook by Nancy Silverton with Matt Molina and Carolynn Carreńo. Copyright © 2011.
INGREDIENTS serves enough dough for 6 single serving (12 inch) pizzas, active time 1 hour, total time 4 hours
22 ounces warm tap water (2 cups, 6 ounces)
1/2 ounce (1 tablespoon) compressed yeast or 1 teaspoon active dry yeast
26 ounces unbleached bread flour, plus more as needed
1/2 ounce (1 tablespoon) dark rye flour or medium rye flour
1 1/2 teaspoons wheat germ
1 1/2 teaspoons barley malt or mild-flavored honey, such as clover or wildflower
1/2 ounce (1 tablespoon) kosher salt
Olive oil, grapeseed oil, or another neutral flavored oil, such as canola oil, for greasing the bowl
There also are the procedures on Slice from the link above.
I wonder how the above recipe would turn out.
It seems like a high hydration dough. Might give it a try, since I already have wheat germ.