So, my dough was still usable. Maybe slightly on the side of over-fermentation but not by much. The texture and taste changed a bit though due to being fermented for 7 hours at much lower temps, but better than an unusable dough when you have 10 hungry guests knocking your door!
I made 15 Pies in my oven. The Oven is still in the garage while I do the prep work inside. I surely walked a couple kilometres yesterday and fire managment is not always ideal like this - but it worked even for so many pies. I'll get the oven out of the garage and into the sunlight soon!
Formula 61%/6%Ischia/2.7%Salt/Fermented total for 26 Hours at roomtemp with a 6 Hour ferment time in balls @12°C.
Not many pics but I managed to do at least a few. Pie 1 and 3 is the same btw. Before and after dressing with Parma Ham, arugula and parmesano...