(google translate @ lower right)
I made some pizza for my girlfriend and a rolled up sliced one for myself just to do something else than usual:
The dough was very tasty and the crumb was good too:
My oven can't handle anything above 250°C but did his best effort.
I thought the pizza looked really good since I usually tend to use the rolling pin but now used my hands for shaping. It went really well overall!
I did modify the recipe slightly by adding some wholewheat fibers (from sifted things with the miche bake) and 2tspn sourdough starter @ the final dough. The sourdough did not have much time to create a tangy taste but I like it that way for the pizza dough, it was very very slightly present. Maybe that's why the crumb is a bit open, I don't know.
In any case a nice recipe but honestly I don't taste a big difference between this and Mr. Reinhart's pizza dough recipes (also biga + slow(er) fermentation)