As close to what I'm looking for yet in a crust. RD 00 flour, 58% hydration, bulked at room temp for 3 hours, balled into the garage for 3 hours at 45 degrees in oiled sprayed plastic bags and again at room temp for 2 hours. Hand stretched and 1 was onions gr olives and pepperoni, 1 capicola only and 1 capicola, onions and gr olives. Baked at 550 came out awesome. The homemade capicola curled up nicely with just a bit of char. Crust was crispy, then chewy with a bit of a pull, and then it would melt away as you chewed. At 58% it was almost too soft but if I worked fast it went fine. VERY< VERY good pies all they way around!!!!