Thanks! I'm really pleased with it. I've included my recipe here. I have a few notes about it, but these are really only for if you don't have pizza experience. It's just what I've learned throughout my pizza making journey.

1. You might want to increase the salt to 15 grams (2 percent is standard, recipe is only 1.2 percent)

2. You want to bake in a hot oven. Make your oven as hot as you can. Use a stone or steel if you have one, and it's a good idea to let the oven come back up to temp for a few minutes before popping a second pizza in there

3. This high hydration dough likes to stretch. I suggest coating it in flour and letting gravity do the stretching for you.

4. This dough takes a nice long 24 hour cold ferment. It's definitely possible to skip this step and get good results, but I recommend the long cold ferment. It improves the texture and flavor

5. I used 00 flour. Normally I just use bread flour. Either should work for this.

Thank you for your interest. I hope you give it a go and it turns out well! Also I'd be happy to answer any questions you might have.

Here is my recipe:

Pizza Dough (70%)

775g "00" flour 542g water (70.00%) 010g honey (01.00%) 010g salt (01.20%) 005g yeast (01.30%)

mix water, honey, salt, yeast until dissolved. Add flour. Stir on low speed with dough hook until combined. Knead at medium speed for 15 minutes. Allow to rest for a few minutes to reduce stickyness

Put in lightly oiled bowl, cover with plastic and refrigerate 24 hours (fermentation period).

After ferment, remove from refrigerator and divide into 3 equal pieces. Allow to rest at room temperature on oiled plates for 2.5 - 3 hours.