Mike that dough looks great. Can you detail that particular mix so we have it on file to link back to if we need it? I'll be interested in your impression of this "whipped" dough after it bakes compared to your regular NY oven pies. Also if I remember correctly your normal hydration ratio is 63% compared to Scotts 59%?
I was basically the same mixing regimen, time-wise, as Scott's with the exception of a minute or so of beating all the water, yeast and half the flour before the rest went in. The cold-rise (bulk) was 24hrs. But like I said before, my home oven doesn't go as high as Scott's so the browning is much lighter as you can see in the pics.
The dough was fantastic, though! Smooth, silky and almost no weak spots except for one but I attribute that to my stretching rather than the dough itself.
I also took a short video of the opened skin so you can see how smooth it is. Excuse dark lighting and the garbled audio but it's a new cam and I'm still trying to figure out all its functions and how to make adjustments on the fly.
I have one suggestion, though, for the guys who might want to use this dough as a basis for a great NY-style pizza since Scott was going after a New haven-style pizza. For that, I'd increase the hydration by one percentage point to 60% and up the yeast to maybe 0.3% instead of 0.1%, then do a 24 - 48 hr cold-rise...but that's just me.
But the pie came out great, regardless. The taste was fantastic. I encourage others to give this one a shot and report back.
Scott, thanks for posting the formula! Great stuff.