Thanks for the nice words PB. I am perhaps my toughest critic and my worse enemy. From my poor memory, this dough was a slowly fermented dough with a small amount of IDY. I wanted it to have a bit more character in the leoparding or charring department and was a bit disappointed they didn't pay me a visit this time.
I was pleased that I was able to lower the hydration and dry out the crumb a bit, so a move in the right direction. I failed to knead this dough enough and therefore really didn't develop the gluten sufficiently. I know the crumb may not show that but I baked his twin in the MBE and the spring was not there as it should. The doughs opened up way too easily, more so than ideal to me.
I must believe I can make a perfect NP pie in the home oven but sadly I am not there yet. I imagine a pie with a soft, light, & aerated crumb with just the right amount of moistness - like a good fresh warm bread ought to be. With just a thin shell of crust adorned with a modest amount of char/leoparding. There are many uncertainties for me at this point in time. Sometimes to the point that I do not honestly know if I will ever reach my goal. Maybe it doesn't have to be perfect, but enough for me to honestly say that I have done the best I can with what I have. That this is as good as it gets. I so want to be there, but am not yet.
I do not know if I can achieve such a pie with caputo 00 alone or if it requires a companion flour. I do not know if it's my lack of ability in working with 00 flour. I do not know if it is my lack of a WFO that has been the source of many unsuccesful attempts. I do not if it is my lack of skill, knowledge, or understanding that has stumped me thus far. With so many unknowns, this is my struggle but I refuse to give up hope and must press on.