"Madmax" pizza

Read about this dough when I was researching pizza sauce on Pizzamaking.com. A poster named "Mad Max" shared this recipe, so I'm trying it out

Makes two 12" pies

3 c unbleached all purpose flour
1 1/3 c warm water
1/2 tsp active dry yeast
1/2 tsp sugar
1/2 tsp salt

1. Heat water in microwave for 15-20 seconds. Should be no more than 110 degrees.
   
2. Add sugar and yeast to water, stir to dissolve. Let rest for 4 minutes
3. In stand mixer bowl, add flour. Dig out a well, and pour in all liquid.
   
4. Mix with dough hook on lowest setting "1" for 4 minutes.
   
5. Cover and let rest for 20 min.
   
6. ADD SALT.
7. Mix with dough hook on lowest setting for 13 minutes.
   
8. Cover and let rest for 20 min.
   
9. Oil a plastic bowl, scrape sticky dough out of mixing bowl, cover and refrigerate for 2 days. (mine went in the fridge on Sunday at 3pm, so it should be ready Tuesday 3pm; can also try it Monday night).
   
10. Make two 12" pizza skins
11. Preheat oven for 500 degrees, with pizza stone.
12. Bake for 7-8 minutes.
    

Day 1 Results:
(I took 1/2 batch out this afternoon at 3pm, after 24 hrs in the fridge; then did a 3.5 hour bench rise, baked at 500 deg for 8 minutes, 2nd to top rack in oven w/ pizza stone)

1. Nice texture and good flavor! Good puffiness, good chew, not raw or yeasty
2. Thinnest crispy crust on the pizza bottom. Pizza edges started to get a tiny bit blistery with a nice chew.
   
3. Crust did not brown (2 out of 5); probably could stay in the oven 1 more minute. Sometimes I wonder if it's my pizza stone. According to PizzaMaking.com, I should try having the stone in the middle or bottom of the oven, preheat oven to 550 (at least) for 1 hour! This helps the stone get up to the right temp. Found a good thread on white crust problems. Things to consider: less sugar (there's already so little), slightly more salt, less final bench rise, higher temp, lower rack + stone.
   

For 2nd crust:

1. Go for 2.5 to 3 hour bench rise
2. Preheat to 550, stone on last level
3. Bake for 8-9 minutes
   
4. After 7 minutes move pizza from stone to middle rack
   

For the future:

1. Get home air temp thermometer(s); one for fridge, one for kitchen so I can see what my "room temp" is now, as well as my fridge "cold temp" is.