Thank you all. The meats are Vermont Smoke and Cure Pepperoni and Columbus Artisan Finocchiona.
Bill - I am back to Caputo Pizzeria. I gave in. The P/L is perfect, and few flours in the world come close.
FYI. This dough is 9 hours old. 25% mature levain, 2.7% salt, 60% hydration. Tasted just as good as the 24 dough I usually make. Fermented at 70 degrees, give or take a few.