Result was very good - at least by my standards - and the kids said it was the best crust I've made so far.
Wasn't seeing as much rise as I had wanted after 2 days in the fridge, so I took it out around 10 am this morning to bake at 5:00 pm. By that time it has risen quite nicely (not busting out of the tub like John's, but good rise). Dough opened fairly easily. The rim really puffed up nicely during the bake in the blackstone. End result was nice. It was cisp outside, had good structure and was springy without being chewy.
Will give it another go in a week or two if weather cooperates. I will bump the hydration a bit higher when I do.
Thank you John for sharing your method.