Here is another go with my hybrid using the same recipe posted earlier.
The reasons this recipe and process intrigue me are:
1) After the 4 minute mix, the 5 minute rest, the 3 minute mix, and then the scaling, balling and
refrigeration....the dough isn't touched until reball time (5 to 10 hours prior to bake).
2) Even though this dough is fairly highly hydrated, using Reinhart's method of using oil to scale and
ball makes this dough a cinch to handle.
3) The dough can be used right out of the fridge ( no warm up time needed)
4) The dough is fairly strong, yet easy to stretch out (without that crappy overstretching sensation)
5) The dough is very good even after a short while (over 12 hours in the fridge)
6) The dough is very good even into 7 days (maybe it would go longer, I'm out of dough on day 7)
Here is a meatball and onion pizza I made for my wife and myself tonight. It was baked in my home oven at about 530 degrees, and took about 8 minutes. I love the looks of these baked cooler for a little longer time.....they are golden brown all over.