A couple pies using 8 day old dough. 64% hydration, 4.5% vinegar (68.5% total hydration), AP flour (12% protein) , 1.5% salt, .8% cake yeast. Note the high yeast % and absence of oil - this dough was intended to be a same day bread dough. Last minute I decided to set aside some dough for pies. Pies opened with oil on top side, Frank Giaquinto style. Loved it!
Wife's request: Margherita, Brazilian style (with sliced tomatoes and fresh basil post bake)
My pie: Prosciutto and green onion (prosciutto & green onion laid on once pie was done, set under the broiler for approx 30 seconds).