Nate, I probably should have mentioned that my recipe is based entirely on an oven setup that will produce a four minute bake time.
That being said, it looks like a really good pie.
Did you blend the AT with AP or is this 100% AT?
Based upon your photo, I might knead an AT dough a little bit less, but it really all boils down to the texture of the crust. How was the texture? Was it to your liking? If so, then that's the appearance to shoot for when kneading. If it was too chewy, then you're going to want to dial it back.
As far as the appearance of the 24 hour ferment, I might take it a tiny bit further. The 48 hour dough should be exactly where you want to take it.
I'm curious, this is a smaller dough ball then my recipe, correct? When you scaled it down, did you match my thickness factor?
While I think you could definitely benefit from a stone that will give you a 4 minute bake, the undercrust color you're getting at 5:30 is pretty nice. A little more broiling and/or a closer position to the broiler should help quite a bit.