Well, that was interesting! The science experiment continues...
I had two dough balls in the fridge yet (5 days old). My plan tonight was to make a kick-azz clam pie (with bacon!), and then leave the fourth dough ball for another full week, as I'm leaving town for a ski trip.
Things started out so well, but quickly went off the rails!
Good to hear you were able to open the cooler 20 min. dough....maybe try one straight outta the koolah? 
Funny you should mention this - I didn't plan it this way, but this is exactly what happened! I pulled out one ball and gave it 10 or 15 minutes at room temp before opening it up. Everything was going swimmingly, and I was just about to place the skin on the peel when one hand slipped and I ended up with a tangled and tearing skin! ARGH! I had such high hopes for this pie, that I quickly gave up on saving it (I didn't want an ugly pie!), so I re-balled this disaster, stuck it back in the fridge, and grabbed the second (very cold!) ball and immediately started opening it. I went slow, and it opened up OK. Got it on the peel, dressed it, and... the little mf'er stuck to the peel a bit as I slid it in the oven!
NOOOOOOOOOO!
I didn't take the time to really inspect the situation - I just closed the oven and crossed my fingers.
One other note: hottest oven I ever had! Measured the tiles at 660º before sliding the pie in. Started smoking immediately, as some of the toppings ended up on the tiles, I think. I assumed the worst.
In the end, it wasn't *that* bad. It was misshapen, yes... but not nearly as bad as I feared. The char on the bottom was insane... half a shade too much, for me actually. I kept it in for 4.5 minutes, but I'm thinking around 4 would have been better. And the cold dough going into super-hot oven gave me some wicked oven spring, and one of the biggest edge crust bubbles I've ever seen. I wish I would have gotten it on the tiles properly, because this pie had such great potential!
Oh, well... while not what I hoped for, it was still quite delish, and was a good learning experiment. I suspect that condensation on the cold dough may have caused it to be stickier than I expected, resulting in the misfire. One thing is for sure... I need to experiment more at these higher oven temperatures, I think. To be honest, I'm not sure how hot this oven will go at this point.
And the 4th dough ball that got mangled and put back in the fridge? That will be an experiment for another day! LOL!
(BTW, trick photography was used to make the finished pie look mostly normal... it really wasn't quite that pretty!)
__Jason
