Made the pies last night. The dough was extremely easy to open - probably the result of its 4 days in the fridge. I baked it in the Blackstone. I did not get the sort of micro blistering you got. The crumb was very good, except where I had man handled it. Overall, I would say the crust did have more flavor than my regular recipe. I am not sure what role the preferment plays in that versus the longer than usual rise. I'd say it was definitely worth a second try. Thanks.