1.7% Ischia culture
I mixed until it cleaned the walls in my K5 w/ dough hook then 30 or so more turns. 6 or so folds on the counter, 10 minutes rest, then 6 more folds, then into the tubs. 30 hours at 62F. then balled and 6 more hours at 75F. Baked at 850F for ~70-90 seconds (shorter as the night went on). Near perfect texture and bite. My guests universally said these were the best pies they had ever eaten. I think P1, P3, and P5 were some of the best looking pies I've baked.
The reason some of the crusts look a little more yellow than others is I was having flash problems, and without the flash and just a longer exposure (thank goodness for VR), they look a little yellow.