Bill (ThunderStik) was an experimenter. And until he made his first pizzas, he had never baked anything before in his life. His very first pizzas that he showed on the forum were based on dough recipes of Alton Brown and Peter Reinhart. There was no reballing or division later in the process. The photos of those initial pizzas can be seen in the thread at http://www.pizzamaking.com/forum/index.php/topic,8516.msg73652.html#msg73652
. That thread also showed his oven setup that I mentioned before, in Reply 7. Note the oven spring of his pizzas.
Bill's next batch of pizzas that he showed on the forum were in this thread: http://www.pizzamaking.com/forum/index.php/topic,8644.msg74857.html#msg74857
. Again, no reballing or division later in the process. I should add that Bill was aware at the time of the notion of doing the division of the bulk dough later because he had read that Evelyne Slomon had used that method, as he noted in the opening post at http://www.pizzamaking.com/forum/index.php/topic,8564.msg74090.html#msg74090
Bill's next batch of photos of his pizzas were at http://www.pizzamaking.com/forum/index.php/topic,8699.msg75345.html#msg75345.
Again, no reballing and no late division. And good oven spring.
I believe that the first time that Bill used a bulk room temperature fermentation and did the dough division later was in the thread at http://www.pizzamaking.com/forum/index.php/topic,9736.msg84469.html#msg84469
. The dough described in that thread was a short term dough with only a small amount of yeast. This was an exception to Bill's long cold fermentation practice. But the pizzas did have very good oven spring.
Bill was also very careful in the way he opened up the skins and forced the gases to the rim, as he discussed at Reply 68 at http://www.pizzamaking.com/forum/index.php/topic,9027.msg80219.html#msg80219
. He was also fond of using long temper times, longer than what most people would use.
If I were to summarize Bill's method for achieving crusts with large rims, it would include the following:
1. Knead the dough for a long period of time, far longer than conventionally used. This should develop the gluten more fully and make it more efficient in capturing and retaining the gases of fermentation.
2. Take steps to create dough that will sustain a long period of cold fermentation (Bill did this by his long knead times and the addition of yeast late in the dough making process).
3. Use a long temper time at room temperature (three hours and longer), to allow the dough to soften and increase in volume.
4. Open the skin gently, starting at the center and working outwardly to force the gases to the rim.
5. Use a high oven temperature (in Bill's case, using the oven arrangement shown at Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,8516.msg73660.html#msg73660
and bake temperatures in excess of 600 degrees F).