Here's my stab at a Pizza Margherita using Caputo 00, commercial yeast and a same day rise. I followed Pete's recipe at the top of this thread, except I used a bit more IDY, mixed using a food processor, and only let the dough rise for 7 hours at room temperature. The sauce was made with of 6-1 tomatoes, Penzy's pizza spices, red wine vinegar, olive oil, and a bit of sugar. Other topping were, of course, fresh Cello mozzarella, basil and tomatoes. The pizzas, each about 12 inches in diameter, were baked on tiles in an 550 oven (preheated for an hour).
The dough wasn't too hard to work with after 7 hours, I did use a fair amount of bench flour since the dough was pretty wet. The first picture below shows the dough balls (plus a Steve's Quick & Easy NY ball) after 6.5 hours or so.
The 2nd picture is the first pizza. This skin was easier to shape, but I think I cooked it a bit too long (in the oven for about 11 minutes) as the crust was pretty crisp. My oven had been open and closed a few times since I'd made the NY style pie earlier so I didn't get a lot of oven spring.
The 3rd picture is the second pizza. This was was harder to shape, the dough was a bit dry by the time I shaped it (it had been sitting out, uncovered from about 90 minutes). The oven had heated up some more before putting this pie in and it cooked for about 9 minutes. This pie had better oven spring than the first one.
Both the pizzas tasted good. They had a slightly lighter flavor than the NY style pizza I also made tonight (see: http://www.pizzamaking.com/forum/index.php/topic,2790.20.html
, reply 26. All in all, I'm pretty happy with the results.