I've made so many pizzas in the last couple of months......all of them pretty good, and all of them inspired by this website and the books recommended here. Finally, I have my formula for the pizza I've been looking for.
When I made the "Anis baguette" I saved a little dough for pizza. I hybridized the recipe a bit to try to match what I am looking for in a pizza dough. I've made the dough with "Bread Flour", and "All-Purpose" flour. Both versions are excellent. The first photo is with "Bread Flour", and the second photo is with "All Purpose".
All my pizza photos look about the same, but the test is in the eating, biting, tasting.......oh finally! ! !
I used the Anis baguette recipe but changed the quantity of yeast from 1/4 tsp. to 1 tsp., and put ice in the water to cool it down. I added 3/4 of 1/4 cup olive oil (strange measurment, but this is what felt right). I used the same technique of mixing, stretching and folding 3 times, fermenting overnight, and removing the dough two hours before using. Thanks to "The Fresh Loaf".