Thanks for the kind words.
I have made quite a few pies with both Jeff's and pftaylor's recipe. After a while I realised they weren't quite different. The theme of both recipes is the use of rest periods during the mixing stage; both call for a 20min autolyse at batter stage and another rest period further on. The recipe I used didn't follow either of them to the word but definitely followed both in spirit! I would say the above pie is reproducible using either recipe.
I was aiming for a 240g dough ball but ended up 10g less due to losing some dough on the mixing bowl. I also read that Marco uses 250g for a 12", which gave me doubts about whether I can stretch mine to 12". It came out okay, a little transparent at certain places. I think I'll up it to 250g next time.
I read your post about your troubles with refrigerated dough. The problem is that you re-kneaded the dough ball after it came out. For the longest time, this whole 'punch down / re-form dough ball' thing has given me trouble too. Here's how it works with respect to elasticity.
After a dough ball is just formed, it will behave as a super elastic mass. The second you try to stretch, it will shrink back; it has a huuuuge pullback force. If you leave this ball untouched and as time goes on, two factors will improve: extensibility and hydration. In other words, the dough gets much easier to spread, the fighting force subsides and the wetness of the dough becomes more uniform. After two hours of rest, the initial "impossible dough ball" would be somewhat possible, but still fairly difficult. But overnight refrigeration gives the dough a 10 hour+ rest and puts it into a super relaxed state. If you take it out of the fridge, bring it to room temperature and work it, the dough will be so relaxed it will drip. That's how the above pizza was made.
However, if you re-form the dough ball once it comes out of the fridge, you end up back in square one -- a super elastic dough ball. It doesn't matter where it's been before, in the fridge for 2 hours or 2 days, it will still be super elastic. It's still possible to make a pizza with it though, just wait for a few good hours. But of course it's easier to just not punch it down to begin with.