This is an excellent post. The dough shaping instructions alone have made my pizza much better than I've ever achieved before. I also love the recipe. It's about as easy as it gets, and I just make it if I think I'll want pizza anytime in the next few days. It's noticeably better if I keep it in the fridge for 3 days vs. 1 day. Some slight changes that I think help it:

1. Fold the dough once each day that I have it in the fridge.
2. I use parchment for part of the baking time, then remove it and bake for the last few minutes. With parchment, it's a lot easier to slide it off the peel initially, but it doesn't get as crispy. Removing the parchment midway through gives the best of both.
3. I don't broil or only broil for a few minutes to finish the pizza. Without broiling, I get a crisper crust, because the top will take a little longer.
4. I use Durham flour or Semolina about 20% of the flour.

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