It looks like we will be moving across town, so I have not vented the Acunto. The last move was so much fun, I thought why not move the thing again. In any case, I needed a fix, and as it turns out, there were still some Mohicans after all. Here are a few of them.
Salt dissolved in water. 1/2 the flour mixed in, then the yeast, then the other 1/2 of the flour. Mixed for a couple minutes. A few folds on the counter, 10 minute rest followed by a few more folds. It was very smooth at this point. 18 hours bulk, 8 hours balls. I was very gentle with the dough between the two. I'll post on this specifically later in the General Pizza Making section.
775F/2:00 in the BBQ mod.