I have not been making pizza as much as I want to but I have been communicating with Omid (Pizza Napoletana) about his attempt to replicate a da Michele pizza for the past couple of weeks exchanging ideas, etc. and this is my contribution.
100% Caputo Pizzeria
0.04% Cake yeast
Hand kneaded. Bulk fermented for 12 hours, balled for 28 hrs at 60F. The dough balls, IMO, needed another 4 hrs but I didn't have the time to wait any longer so I baked anyway. Surprisingly, the dough balls where very easy to handle with very little bench flour even at that hydration level. I only had to dip the dough ball in the bowl of flour and stretch on the table without additional flour. These baked for about 50-55 secs with the floor at 875F. Next time I will have to lower the floor to around 825F.
Here are the pictures.