Thanks Bob. This was 2/3 00 1/3 HG. 10% ischia w/ a pinch of IDY. 68% HR bulk 3h CF ~38h, then proofed 4h at 75f.
Minimally kneaded and was very supple & opened easily. The parts that were experimental and new is that 1) I covered the balls in oil prior to CF'ing and 2) I had mix a bit of HG flour into it to get a bit more crunch to the rim and I think I did get that, but it was just a slight crisp. Wasn't actually crunchy but slightly crisp. It was just very satisfying to eat and gave me the idea that I was eating something that came out of a WFO and that was artisanal in character. The crust had flavor but no notes of sourness at all. Just a mild flavor characterisitic to ischia.
The pie was not perfectly round and not charred evenly all around. A few burnt spots here and there which actually added to it's artisanal feel & character. It had a very similar texture to the ultra light HG pie I posted about back in reply #125 except that pie was all HG and crispier on bottom and in the rim. I do remember tasting some smokiness to the crust. I think b/c the charred spots were so airy, the taste of char and airy rim may have given the rim that slight smokey taste.
I don't know, I can't really describe it well. It's just one of moments when you eat a slice and the light bulb comes on inside your head and you start taking bigger bites and eating faster.
Using bufala and the parm/romano mix might have made a difference to the pie as well. After eating so many of my own pies, I'm rarely actually impress with my own stuff anymore.
I mixed up another batch tonight and made some minor changes. I hope to get some similar bakes in a few days.