My second attempt was much more successful. I dialed back the hydration from 71% to 67%, which made it possible for this amateur to handle the dough. I par-baked the crust on a hot pizza stone for 4 minutes at 475 F, pulled it and quickly topped it, and then finished it off in the oven for ~ 10 minutes longer. The dough had a little sugar and olive oil in it in addition to the flour and yeast. It tasted fantastic, and had a pretty good crunch.
I used a very simple canned tomato sauce which I goosed with some dry Greek oregano. I didn't use mozzarella, as I was attempting to mimic St. Louis style pizza, which uses a processed white cheese called Provel. It's basically cheddar, swiss and provolone, so I just shredded those three in equal parts (in this case, extra sharp white cheddar). I definitely got the flavor right, although the texture wasn't the same. No big deal. Next up, I'll try a pizza margherita with good fresh mozzarella and heirloom tomatoes (if I can find them).