Yes this is an old topic, but Matt's recipe helped me find my "Ah-ha" moment, and I wanted to say thanks.
I started my pizza making based on Jeff Varasano's recipe, and I've always been so scared of over-fermenting my dough. When I saw you did around 9% starter, 18 Hours at 70* I couldn't believe it, but your pics proved otherwise.
I used Matt's recipe and fermented for 24 hours at 65*, baked at 550 on fire brick splits, and finally got what I wanted. Thanks for posting this natural preferment recipe!