one of the best bakes ever... i started the dough Friday around 6PM, this was all Caputo + 60% Water + 2.8% Salt and .2% IDY... got the dough to the desirable consistency let it bulk 1 and 1/2 hour then got it in the fridge, next day got the dough out of the fridge at 1:30 PM let it rest until 3:30 out of the fridge still bulk... then balled the dough and started to bake around 8PM... the dough was so soft and easy to work, the oven was very HOT and great also... the pic I'm posting is the last pie i baked after 1 hour sitting around and was shot by a cell phone...
PS : it was a HOT day also...