Just baked half a dozen pies in my LBE using the central milling 00.. Used 64% hydration, 3% starter, 2.7% salt. RT bulk ferment for 20 hours, balled RT for 5. 2:15 bake time at 700° deck. Skins opened up great, great flavor and oven spring. I'm sold. Not exactly a Caputo clone, but a delicious and domestic high heat pizza option. Here's a pic of a pie that had cooled down. Rega San Marzano's and Grande muzz pulled from curd.