Just ordered the wooden pizza peel from Gorden's Food. It will be in tomorrow. I will pick up some semolina tonight. I look forward to venturing into the arena of direct stone cooking. And reducing the amount of dough per your protocol.
Check out last nights pizza. It was the first attempt using Red.November's idea of using Soy Butter, (Earth Balance found at Whole Foods) as a flavor additive. I used your protocol at 10 grams of salt and 3 tsp of the Soy Butter. Result: "Love It" a must try. I used a 1-1/2 hour counter rise which was to much as the crumb really took off, the voids were to big. But cool to see. This is something I am going to continue to use and develop further.
I have another batch of dough using Red.November's Idea of using the soy product called "Better Than Cream Cheese" also found at Whole Foods. With this batch I used My recipe and protocol using a poolish and sugar, oil. I used 25 grams of the additive. It looked fantastic going into the fridge. I'll bake that in a few days.
What an asset Red.November is to this Forum!!!