Delicious recipe. Great pizza. There is something about it, though, that just isn't quite HRI. To me, HRI has a more flaky/pastry quality, whereas this dough produced something decidedly more "biscuit"-like (in the parlance of this forum). This recipe produced a crust that was very much like deep dish pizza, IMO. Maybe I did something wrong, but I think of HRI more like a crunchy, oily croissant or something. Well, not a croissant, but flaky and more dough-like, but stiff and even crunchy. I dunno. It's hard to describe.
Again, really top notch pizza recipe. I loved that it was detailed down to the sauce and cheese weight.