@pizzard: sorry, I have a gas oven. Wish I could help you out on the electric situation. My buddy has an old electric and he preheats two stones--one high(-ish) and one low(-ish)--at 500 for at least an hour and then bakes the pies right on the stone. Start at the top stone and if it gets too brown on top, move it to the bottom stone for finishing.
@Don: well, sounds like you got your own thing going on,
but at least maybe the spice blend will be something new for you.
@BTB: Pizza Factory was in Highland, IN, just south of 80-94 and a few blocks from Hammond. Similar style to Hammond's House of Pizza.
@Pizza3.14: I'm surprised you don't have more rising action so far. Yes, I punch down whenever it doubles, which is usually a couple times in the first 24 hrs or as needed. I have some high quality IDY that I get in bulk from Sam's Club that has serious rising action. As for timing, I think you'll get great results at 57 hrs. I baked four pizzas tonight with dough I made on Tues. (i.e., 72 hrs), and it was quite to my liking. I think 57 hrs should be very similar.