I made your two-day version from Reply #20 last Friday (well, Wednesday for dinner Friday). I should have taken pictures! I had to make a couple adjustments because:
1. I needed to make three 14" pizzas, so I tripled the recipe, dividing into three dough balls when I took it out of the fridge Friday afternoon.
2. I have ADY that I need to use up, so I used the conversion rate of 133%. Then, though, I hesitated to triple this ingredient. I ended up using a teaspoon, just over twice the amount. (In hindsight, I think tripling would have been fine.)
3. I really tried to resist this one, but the dough just seemed too dry (my KitchenAid froze up), so I added 40g of water.
4. I par baked the crusts. The house we bought has a convection oven with the heat coming from the back, not the bottom. So, par baking the crusts is the only way I can get them browned. (The grill has been another option, but I'm trying to learn how to better use this oven.)
Lately, the three pizzas I've been typically making are a BBQ Chicken, a Meat Lovers', and a slightly spicier Meat Lovers', and that's what I made last week. (I could elaborate on these if anyone is curious.)
Overall, I was REALLY happy with this crust. It had just a little crunch on the outside, and was sweet and chewy inside. Judging from your pictures, mine seemed to have more oven spring. Even the center was really light and airy (very possibly from the par baking).
If I could tweak it, I might want to see if I could get a SLIGHTLY thinner version. I definitely wouldn't want it thicker than this. I don't think that just decreasing the dough would do that though, because it seemed like 14" was the max that I could stretch the dough to.
Anyway, I'm super new here and would appreciate any advice. I've been playing at this for a while and had some success, but I have you to thank for the best crust I've made yet. Thank you!