I needed a dough that would be ready to go in 3 days, and I recalled that my Harvest King doughs seemed to mature faster than the All-Trumps. I raised the yeast (IDY) to .236842% and decided to bump the hydration to about 66.5 %. HK holds more H2O than AT holds in my experience, and my old HK formula was around 65% anyway so this bump was nothing crazy. At 3 days it was pretty good, but tonight, at 4 days old, it really came into its own flavor and texture-wise. It was light, crisp, chewy and pleasantly sour. I think I like it better than the AT. Very extenensible with nice strength (no holes though stretched thin) and the elasticity to hold it's roundness. The usual toppings and I was very pleased. Here are some pics.