I'm getting closer to where I want to be with the 5 Stagioni. I'm still not quite there on the appearance, but the tenderness is unmatched and the flavor is very good.
100% 5 Stagioni
66% water - I've tried 65%, 67%, and 66% in recent weeks and I'm convinced 66% is the right number for me.
I brought it together in the mixer for about 2 minutes at a low speed. I let it rest on the counter for 30 minutes or so and gave it some folds. I let it rest for another couple hours (70F) and gave it a few more folds then into the box. 40 hours bulk at 64F followed by 6 hours in balls at 64F and two more hours at 70F.
The past couple times my bulk was closer to 60F, and I had to warm the dough up to 80F or so to have it ready in time. This resulted in a very fine bubble structure in the dough as viewed from the bottom of the plastic containers. Yesterday, the holes in the raw dough were much larger and the leoparding was much more pronounced. I believe this supports by theory that the size of the bubbles in the dough is a key factor: http://www.pizzamaking.com/forum/index.php/topic,23321.msg236761.html#msg236761
Baked at 925F for 50 seconds.
The last pie had dry WM mozz (I ran out of fresh) fine lemon zest, fresh rosemary, evoo, and a pinch of sea salt. It was really good.