Bumped up from 62 to 65.7 after reading that the Harvest King flour can handle more hydration per Glutenboy's thread.
This was an 18hr cold rise and I have 3 more dough balls in the fridge to try in the upcoming days. Amazing flavor for a short cold rise and little air pimples were noticeable but hard to see because of excess flour on the rim.
Total bake time was 5:15.
Dough Formulation (Makes three 14in pizzas)
15hr room temp poolish with 25% yeast, 33% flour and 100% water.
Flour (100%): 588.87g
Water (65.7%): 383.04g
IDY (.5%): 3g
Salt (2%): 12.35g
Olive Oil (2%): 12.35g
Honey (2.%): 12.35g