Fidel, thank you so much for documenting your process. It will be an invaluable resource and point of reference for myself and others. The pies look great as usual!
Thanks, Chau. I think without your questions, I would never have stumbled upon what I learned. I'm now thinking to see what a 63% dough might do. One of the new results that I am particularly interested in is "How long/soon before a balled dough can be opened/stretched at an optimum balance between stretchability/delicateness". For a 67% dough, in the current climate I am in, the sweet spot is 100 minutes. For a 61% it seems to be about 3 1/2 hours. Great things to write in my pizza making notebook. I guess I can expect a 63% dough to be in the 2 1/2 hour range on a warmish day at sea level (I live about 5 minutes walk from the beach here in Ako, Japan), but I do not know yet. I look forward to finding out and confirming this theory, either way!