All went according to the best of plans, but, in the end, really didn't care for it... it WAS good, but maybe not being raised on NY style left me a bit flat on opinion.
I didn't care for working with the dough very much. That probably says more about my inabilities and inexperience with pizza doughs more than it says about a recipe. I'm sure working with something that sticky takes more skill than I have atm. I did get it done, though it was a LOT of work. Based on the work involved, the time involved, and the lack of a finished product that blew me away, I'll be going back to New Faithful while I search for another one to experiment with.
Bottomline, it went as all the other posts described to a 'T' and it looked like all the posted pictures. It just wasn't my cup in the end. I enjoyed the back crust, and might make a very small batch of this for some dipping breadsticks. I did like the honey, it was just the right amount. I'm thinking about replacing the sugar in New Faithful with some honey. I'll get the texture I'm used to, and maybe a slightly sweeter taste. Who knows...?
Thanks for answering my post quick enough to save it from going to far past breaking point, Peter! The rises were all very robust, and excellent oven spring! You might want to put the info about the poolish breaking point in the original post, since it only refers to '5 hours' and the relevant 'visual' indicators aren't discussed until post #40-something.
Welp, back to recipe sleuthing!