Just completed my first attempt at The Master Class recipe from TPB yesterday and wanted to toss out my impressions for others looking to give it a shot.
First off, I've been making homemade pizza for a while, with a fairly simply & basic recipe I've tweaked over time and added a few tricks along the way.
My first impression of the Master WithOUT Starter recipe is that it's more moist than what I've previously worked with. This led to a little more sticking than I'm used to, which may have led me some over-dusting during the "make line."
Also, the temperatures for the water used in proofing and the temp of the dough when making the pizzas were also much cooler than I was used to. I forced myself to trust the process and Tony's expertise and was paid off handsomely!
A trick I had developed at one point was to not use any dusting flour during formation, and to shape and bake the pizzas on a round of parchment paper. Created a non-stick surface and still allowed hte dough to crust up well on the pizza stones. I didn't use it this time, and ended up with a lot of dusting on both teh stone and the bottom of the pizzas. I think I'll use less and less as I gain more confidence.
Finally, even as someone who almost always proofed my dough for 24 hours, this was a new exercise in patience. But, it's well worth the wait and is a great way to enter more deeply into the process of making pizza, as opposed to just making a recipe.
My big problem with TPB is that there's so many great looking pizzas and doughs, that it is going to take a LOOOONG time to try them all out and to master any of them!