To Pete & Jerry and everyone else that contributed to this thread: THANK YOU!
Made this pizza today (only my second attempt making dough), and I've got to say it was really good. In spite of the fact that I didn't have enough time for the whole 5 hour preferment, nor the second ferment, it was still quite aromatic, chewy, crisp on the bottom. If my dough making doesn't improve past this, I'll die happy.
I will say that these "wet" doughs do take some skill getting off the peel. I'm not a cornmeal fan...
My cook: Pete's formulation for 2 x 12 inch pies, minus the honey; 3.5 hours counter-top @ 73 degrees room temp; preferment was easily double in size, with LOTS of bubbles (it actually may have peaked ); 1.5 hour ferment; then ball & go. Big Green Egg @ 600, with stone surface @ 525. Decent "leoparding" underneath, but not quite as brown on top as I hoped. Cook time was about 4 - 5 minutes. I left the second pie on too long, and it got a little dark... Love & learn, right? Next time, I'm bumping the heat up to 650 - 700 to see how it goes.