Thanks Doodneyy, see if you like these any better. These are from tonight's WFO bake.
I was comparing a 57% hydrated (21h) 00 dough to a 71% hydrated (12h) 00 dough. Both made very different pies. I'll probably settle on something in the middle next time.
Pie 1 : 71% hydration, high temp bake. Crust is soft, crumb spongy. Good eating pie.
Pie 2 : Marinara with red onions, pistaschios, basil, sprinkle of parmesan and EVOO.
Pie 3 : shrimp and garlic. 71% HR lower temp bake than the first one.