Spent last week making crusts of varying percentages of inoculation and time. Also spent 3 days firing my oven. Fired it for 8 hours the first day and only got to 550 deck temp. Let it rest 14 hours and fired it for 6 hours and hit 800 degrees on deck. Third day took only one and a half hours to reach 800 degrees. Found that a 4% inoculation at 64% hydration seems to work best for me with KA bread flour. Made 20 pies for our Sunday guests. Two fold-over mistakes. The crusts did not stand out with minimal toppings. Everyone raved. Thanks for the all info I have gleaned on this site. By the way, I stopped firing about 2:00 pm Sunday. Put the door on at 5 pm. Baked biscuits and egg and sausage casserole the next morning at 380 degrees from the residual heat.