Nice job. That's a great way to start off the new year.
I agree that it would be useful to report on what you did at the Canadave thread, for the reasons you mentioned. I think is a good idea for our members to see that Canadave's recipe will also work well with hand kneading. After all, the objective is to get as many people to try good recipes as possible.
After I return home, I plan to report on my pizza and the dough formulation I used, particularly since I "thinned" down the Canadave formulation to get to a thinner NY style. I will post at the Canadave thread, along with photos. I would say that my pizza was quite similar to yours. If you used 16 ounces of dough for a 16-inch pizza, then your crust would have bee thinner than mine, in which I used 21 ounces of dough for a 16-inch size. Also, I was working with a lot of toppings and an unfamiliar (gas) oven that could get no higher than 500 degrees F. Somehow, everything managed to work out fine nonetheless.