Damn, I keep coming back to this to admire it. And then I get super hungry. It's 12:30 dude, i can't be hungry this late. I'll spawn gremlins.
I can vouch for Jason's dough and his technique. Normally I constantly tinker with recipes and try to improve it... but with this dough i do everything to spec.
I've learned that if you want the outter crust to rise a bit, you need to stretch by hand so there's a little more dough on the outter ring.
If you want everything to rise evenly, roll it out with a pin.
For a thinner, more crackery crust without a lot of rising, give the dough a quick kneed after it's already risen, then roll it out.