Thanksgiving pies. These are my best yet. Cake yeast, 59% hydration and fermented for at least 24 hrs between 65F-70F. I switched back to San Felice flour. This batch was a mixture of the red bag (for longer fermentation) and blue bag. This was the most tender and flavorful crust I have ever made. The San Felice flour is as sweet as the Caputo but has a nutty flavor. I got the oven well balanced. I'm getting better at the Neapolitan slap. 2 Margheritas, 1 Apple pie, 1 Banana Pie, 1 cheese/ricota/chive pie. The dessert pies were a hit with my friend's sons and my daughter.