My Best effort to date with this style: Made with 90% Hydration. About a 36 hour fermentation including the Poolish. Used 620 gram balls on a 13'X18" aluminum 1/2 sheet tray. Next time I will increase the dough skin size a little, because it was a little thin spots. I baked the Bianca at 475F for about 15 minutes and the Rossa for about 20 min. More topping combos in the days to come.