First off, thanks to everybody out there who has made it possible for me to get to the point of consistently turning out great pies. I have been trolling this forum for quite some time, baking pizzas a couple times a week. I finally signed up for an account and figured I'd post some pictures of my latest experiment. For the past couple months I've been baking pizzas in the jeff v style. Lately though I have been working on warm rise techniques so I have been only using idy in order to have a more stable control. Once I'm happy with where I'm at I will then incorporate my starter back in. These are some pics of the pizzas I made tonight using a quick warm rise, almost like making a ciabatta. A very wet dough about 72%. Bulk warm rise with a fold over at one hour and another at two hours. After another hour I balled them and proofed for one more hour. They seemed ready to cook. They weren't quite as strong as my normal dough but pretty good flavor for four hours. If the pics don't post now I'll figure it out later. Sorry for the quality crappy iPhone camera. Thanks again for the generosity of knowledge displayed on this forum.