Thanks Tranman! These pies tasted the best so far. The crust was light, crisp on the outside, soft and chewy inside, slight char on bottom. I don't have any pics of a pre-bake...but I will take some probably Monday and post them. Your technique about shaping helped tremendously...so thank you!
I did a cooked sauce...onion, garlic, tomato, salt, pepper, basil, parsely
Also a white sauce for the white pies...saute shallot, deglaze with white wine, reduced cream, garlic, thyme, Parmesan, salt, pepper
This time I also cut back on the preferment and raised salt..
Flour: 190.03 g
Water: 107.31 g
Salt: 5.59 g
Preferment: 67.07 g
Total: 370 g
3 hours bulk ferment at 73 degrees, shaped and cold proof 20 hours.