The dough for tonights bake was 62%HR, 2.8% salt, and 1.3% Ischia culture. I fermented it at 60F in bulk for 60 hours then another 8 in balls at 70F and the last 2-4 at 85F.
At 72 hours, this was the longest I can ever remember fermenting my dough at room temp. It is too long for Ischia (for me anyway). It was crazy sour. It was as sour as any sourdough bread I've ever tasted. It wasn't bad - just overpowering.
The enzymes and acid had really gone to work on the dough. The balls were tough to open from the acid. When I opened the balls, in spots, I could see the gluten breaking down from the enzymes. It was starting to get a little tacky. It was tougher than my 48 hour dough and was starting to get that chewy, wettish texture dough gets after it starts to break down.
It leoparded up nice though. I could really see the spots coming out as it baked. If I ever had a doubt about long fermentation having a roll in dark blister formation, it's gone now. I've been trying to see how small I can go with the hand torn fresh mozz on the margherita. As you can see, I think I've found out.
My boys grew the oyster mushrooms on the mushroom and white truffle oil pie (in addition to the cremini also on the pie).