Thanks Bob...natural light helps a ton.
Went down the search-feature rabbit hole last night looking for oven mods. After winding through many different posts I found a simple safe option to adjust the oven temp calibration (Thanks Scott). I was able to raise the temp by 35*, every degree helps.
After an hour and 20 minute preheat the SS got up to 610-14F. Recovery between pies took about 10 minutes.
Bulk RT ferment for 12 hours at 61F seriously, we like it cold
. 24 hours balled in the fridge at 38F.
The dough was over-fermented and a bit too elastic likely due to over-kneading, causing one pie to fold and all of them to contract.
First pie baked in 3:45 with the broiler on for the first 1:30.
Second pie baked in 3:30 with the broiler on for the first 1:30
Third pie baked in 3:25 with the broiler on for the first 1:45
Despite the poor dough management these were some of the best pies I've made. Light, tender and slightly chewy with still enough browning and char to add flavor. The slices that survived the lunch time onslaught and had time to cool, were still tender.