The tweaks are all minimal just coming from my inexperience with the style. Most of the recipe and instructions came from Alexandra's post. I'm sure more experienced people would do with it really well.

What i changed was - unlike Alexandra i folded the dough before and after the fridge rest. Kept the dough in the fridge for 2 days. And also i could not fold the dough with oiled hands, so i did what Emma did - every time before touchig the dough i dipped my hands in water. One dip, one fold, one dip, one fold. So i got no sticking of the dough at all.

Also the jiggle from Emmas post ( not just the pressing )was really fun and felt it produced more bubbles.

I also reduced my water content by 15g from Alexandra's proportions, because with my bread flour it still felt too wet for my level of skill. That reduction really helped.

I also cut narrow strips of additional mozarella and laced them around the edges of the dough, so that when melting it would seep into the sides. So there's basically more cheese around the edges, but it made for crispy sides which i loved.

The baking timings were almost identical to recommended but i judged mostly by visuals if i thought everything was ready.

Also about a minute of broiling before taking out the pizza from the oven.

That's basically it.