I actually made one of these yesterday. I am pretty much physically unable to do pizza anymore (especially this style), at least by myself, but I can make it happen if I have an assistant to do most of the physical work, following my instructions. Yesterday was the first time I've made pizza since early this year.
I was finally able to use the malt syrup I bought a year and a half ago for its intended purpose. I also finally used the 0.01 g scale I bought this summer, which I think means yesterday was the first time I have ever made dough (at home) using exclusively weight measurements. Since I had never had a scale accurate to within less than 1 g, I had always used measuring spoons for yeast, salt, and sugar.
I think I followed my best-yet formula (from my very long post about 20 replies back), except I used 2% malt syrup instead of sugar. I didn't realize until today that I had also been wanting to try powdered milk with this style. So hopefully I'll get to try that soon.
Since I was out of practice from having not made pizza in so long, and because this pizza was made in about five hours from start to finish, I didn't take any pictures. My guest did take at least one picture. But this pizza was basically the result of a lesson. My student did an excellent job, but I would grade myself a C or D in instruction. Not as an instructor; just as an instructor yesterday. Still, the pizza came out as good as I could've expected in five hours.
Another change I made in the formula is that I used IDY for the first time. I am not going to say how much right now, because I still haven't figured out how to use IDY exactly how I'm supposed to. Almost all of my pizzamaking (for over 18 years) has used ADY. I have been trying to switch to IDY whenever it may be appropriate, but that's not very easy to do when you basically don't make pizza anymore.
One interesting thing about last night's dough is that it came out much stiffer than I felt it should have. The dough was still so floury after mixing for a few minutes that I ended up making another batch, since it seemed pretty clear that I had done something wrong. Even the second batch came out very stiff, which made me think I had accidentally screwed up one or more of the cells in my spreadsheet or something. But after sleeping on it, I'm beginning to feel like maybe my flour had lost a lot of moisture, as it has sat on my shelf for quite a long time, in a paper bag. In all my years of making pizza, I have never had that kind of thought about flour. I don't even know if that can happen.