Okay, I baked some pies with Saveur's dough recipe...typical Saveur dough recipe is wanting and will likely po many who used it...not quite as good as Spacca version, which has shorter rise time.
Saveur's was too soft, but I stuck with it and learned as well. Zas (4) were very nice...but I could not be gentle, well very gentle as dough needed to me folded to even move it to peel, then unfolded etc. Next time I will do the Spacca Napoli (one I have used for years) to compare, but will be gentle...
I really do not know how Saveur gets away with just publishing stuff without giving the recipe a go...more BS than practical use, IMHO.
Anyway, be warned...add .5C flour or .5C less liquid.
What I thought was amazing was that 8-10 minutes of mixing seemed to be not harmful, unless the 48 hour rise ironed that out?
I should have taken pics, but the zas were for wifes bridge club and I wanted to get out fast...next time.