thanks guys! i used 60% hydration, 1/4 t. SAF red instant yeast, 3/4t. OO, for total dough weight of 536g. i balled it up after mixing and after kneading a bit, i forgot to put in in the fridge for a couple of hours. it rose a fair amount by the time i remembered it so i re-balled it and stuck it in for 18 hr. or so. I pre-heated for an hour and the stones were at 540. cooked 6min and broiled for 1 min.