I second Chau's remarks. I love the gentle leoparding and silky crumb. Your workflow and recipe are almost exact to what I have been doing for the last month using a wild yeast culture. The only variance is that I use 5% of flour weight for the yeast, as my ambient temp is hovering around 68 degrees. And I keep the culture I caught, which is fed Caputo 00, at a very "young" stage at all times. Each day 80-90% is discarded and replenished - kept out at room temp.
100% Caputo 00
5% Starter (wild, flour weight)
Mix in the KA until homogenized, and then another 2-3 minutes. Finish by hand for a few minutes until glossy. Bulk 24 hours and 6-8 hours balled. I also get an amazingly light and tender pie, with great flavor (not sour). Around 60 seconds at 850 degrees in the WFO.