Dennis, adding yeast to a 12% protein flour, 55% hydration dough that's been mixed for 4 minutes and then allowed to rest for 15 is, imo, not the best idea. I'm no yeast proofing fanatic, but I do believe pretty strongly in yeast dissolving, either by being added to the liquid prior to the flour, or, for Instant Dry Yeast, being added to the flour, prior to being combined with the liquid. Adding yeast to kneaded and rested dough is, imo, a recipe for dough with pockets of undissolved yeast clumps.
Heston has had some interesting ideas, such as being a proponent for cast iron baking, but, overall, he's pretty much clueless when it comes to pizza. Look at his pressure cooked sauce- that's just ridiculous.
If you've got an oven setup that can produce sub 90 second bakes, then I'd track down a Neapolitan recipe here and ignore Heston altogether.