Your pie looks fantastic. Your crumb and undercarriage look perfect. I'm am glad the formula it worked out and that Steve enjoyed the pizza too. Despite the hassle of making this dough formula (and the tweaks made along the way) I too was very pleased and surprised by flavor and texture of the pie.
I am not sure I mentioned it above but the flour was KAAP and I scaled the dough formula down for a 13 in pie while keeping the same proportions as in the original epoxy formula, as described above. Three doughs in total were made, a straight dough with no preferment, a dough which was hydrated with 127F water and cooled to 73F before the yeast was added, and the epoxy dough. All doughs were refrigerated at 45F for 3.5 days, were held for 3h out of the fridge and baked at 550F.
As you mentioned Norma, the epoxy dough opened up like a dream as did the 127F dough. These twp doughs never bounced back like a high protein dough, but they seemed to have more strength to them then the straight dough.
The toppings on the pies are as follows, the Brussel sprout, tomato sauce and guancale pie is the straight dough. The pie that is topped with the grape tomatoes, anchovies, capers and young pecorino is the 127F dough. The Margherita in the photos below is the epoxy dough.
I was fortunate enough to have several tasters (n=6) at my house for end of the semester cocktails and pizza. Flavor-wise, everyone liked all three doughs. Two of the taster could not tell any differences between the dough but they thought all of the doughs were "...really good". Three of the other tasters favored the epoxy dough and one favored the straight dough b/c of Brussels sprouts and guancale, even though he liked the crust of the epoxy dough better. None of the folks cared for the grape tomato pie b/c it had anchovies on it (which I loved truthfully). So there may be some topping biases skewing the results here.
My own perceptions were that the epoxy dough and the 127F dough were similar in taste and texture. I did think the epoxy dough had a little more flavor than the 127F dough, and the straight dough as well, when comparing pizza bones side by side. This shouldn't imply that the straight dough, which was aged the same amount of time, was not good; its flavor was great as well. I found however, that the flavor of the straight dough was not quite as developed as the other two doughs. It lacked some of the sweet and more complex flavors than the other two doughs. I think because we increase the amount of the soaker used in this formula, as compared with the Sicilian experiemnt, the flavors of the soaker were able to shine through. Also, I think using the higher temp water may have had an effect on dough, but I will most like need to conduct another side by side experiment to find out for sure. All in all, I was pretty pleased with the flavors developed in the epoxy dough.