I opened the Garage last night for my church men's group, and I thought the pies turned out very good. Possibly some of my best tasting ever. I did a couple things differently. The first was not so much different but rather actually doing what I say I do. I've been cheating on my bulk rise some lately - making the dough later and later at night. Recently, that may be 10pm which ends up cutting 4 hours off the bulk. I had a feeling this was taking away from the pies, so I made sure to start it early on Tuesday. I got a full 24 hours and maybe a little more. I also added a touch more culture - 1.4% (I had been at 1.1-1.3%). Between this and the full 24 hours in bulk, I was able to do the balls for a full 24 hours at ~64F and have them ready to go without warming them up for an extended period. I gave them about 15 minutes at 90F (the temp in the Garage) before baking. Lastly, I cut my bake time down a few seconds while keeping the oven at the same temp - about 900F. I also did a lot more of the baking in the dome - about 1/3 of the total bake time. The crust was unbelievably tender and flavorful.