Larry, John and Gene, Thank you all very much. It's guys like you and many others here that inspire me to do the things I do.
Larry, I normally use my Ischia starter for neapolitan pies but this time I used IDY. It was a late decision to make pizza and my starter was hibernating. This is the formula I used with Caputo pizzeria flour.
The dough was bulk fermented at 68 degrees for 12 hrs, balled and kept in a cool garage for 8hrs and then room temp another 8. For the pies you see in the pictures, a second day bake, the dough went into the fridge over night and then room temp for another 8-10 hrs.