Joe squared Pizza in Baltimore, MD - anyone have a copycat recipe to share?

I found this video on the Joe Squared web site:

http://vimeo.com/44662050

Start watching at around 6:25 for a demo of their pizza making. 

Here's a summary:

• Build a high hydration sourdough starter (looks like over 100%, probably around 150-170%)
• Let rise overnight (anywhere from 8-24 hours)
• To the starter, add equal parts flour + water to create a sponge.
• they use Caputo 00 flour
• this sponge is probably close to 100% hydration, I'm guessing slightly higher due to the very liquid-looking starter, maybe 110%
• Let sponge rise for 2 to 2.5 hrs. Should look quite bubbly; if it doesn't, you probably need to let it rise longer.
• To the sponge, then add final flour, water, and salt to make a fairly dry final dough (maybe 60% hydration? or possibly less). Once rough mixed, add what looks like vegetable oil, and finish mixing until you have a cohesive dough. 
• Let the kneaded final dough rise for another 2 hours or so. Can't tell, but maybe they refrigerate it then. Based on the visible dough texture (7:45), looks pretty dry and sort of crumbly.  
• They roll the crust out using a sheeter, so at home, you'd roll it out thin (maybe 1/8-1/4") using a rolling pin, then cut to square shape. 
• Bake really hot (at least 900F on the deck) in a coal-fired oven for about 1 minute. This will be pretty hard to approximate at home. Caputo 00 flour doesn't brown nearly as well at home-oven max temps (550F), you really need a really hot wood-fired or coal-fired oven to get the same browning. At home you should try baking on a pizza stone, sheet steel or a cast iron griddle or skillet. 

 Looks like theoretically this should get you close, but who knows, it's TV, so they could've left out other steps. Good luck!

My pleasure, just nerding out on formulas today.

I've posted a more detailed recipe concept, if you can, try it out and let me know how it goes.