Thanks for starting this thread.
I just bought the book and read it cover to cover last night. (Had I found this post yesterday, it would have saved me the price of the book and the shipping.) Also, thanks to all of you for your awesome comments. Sometimes I feel like I'm in a vacuum (out here in La-La Land) and it's nice to have some "feedback" every once in a while to confirm what I think I know and also so I know I'm not totally off in right field.
However, since I did buy the book, I thought I might add one or two quick comments to the conversation that might be helpful. These books are not necessarily worth the price you pay for them unless you do your homework, I find. For me, one or two tips from a book like this can change the way I do something and improve my technique (and pizza) drastically. Like you all, I take this stuff very seriously. So, here are a few things I'll contribute for now.
1) Correction: Lahey's salt percentage is 3.2%, not 3%. 16 grams of fine sea salt compared with 500 grams of flour. It's not that important but...since we're splitting hairs here, I thought I'd try to set the record straight for all those who didn't buy the book.
2) Lahey names his "favorite tool of all" as the UNDERUSED SLICING BLADE on his BOX GRATER. To me, this is very useful. People spend so much money on French mandolins and food processors when the underused slicing blade can do it all and many of us already own it, though we don't know it. For me, his thinly sliced vegetables on his pizza bianca from Sullivan Street Bakery are one of the key elements to the success of his product. Obviously, the dough it kick-ass too but you gotta slice those veggies extra-thin if you're going to apply them raw. They do the same at Forno Campo di Fiori, his alma mater.
Fast-forward to 1:00 on this youtube vid for examples of oh-so-perfectly sliced veggies on pizza bianca. Italian bakery porn with cheezy music at it's best...
3) For the initiated, I think johnnydoubleu's comment on "low knead" is right on. No knead is illuminating to some and may bring the couch potatoes into the kitchen for a minute or two but it's not the answer to our dreams here on pizzamaking. For me it's just a gentle reminder that less is often more when it comes to mixing artisanal breads and pizzas.