Started the shrimp marinating in a tequila, lime, garlic, cilantro, olive oil, Aleppo, salt, honey, chipotle seasoning. Thinking of wrapping the shrimp in prosciutto. All that talk of shrimp on a pie in one of the other threads got me jonesin for a shrimp pie again. Made the dough with the GM 00 flour using the VPN recipe. The last several times I have made an NP dough was using the same with the SI dough so I thought it best to keep things the same to appreciate the differences. I'll start off with this....this dough handled BEAUTIFULLY!!! At 60% hydration the SI dough was VERY wet, the GM dough was not, much stronger. Tomorrow I'll see how it opens. I mixed the dough for 10 minutes in the KA and then onto the counter covered with plastic. Went back 3 times to hand knead and after the 1st time it had already became VERY smooth skinned. Lightly kneaded twice more and into a plastic tub for 2 hours at room temp. Now it is in a cooler with a container of ice over it for it's bulk sleep til morning when I'll ball it, back into the cooler and take out to room temp a few hours before baking in the BS about 1800-1900 tomorrow for supper. Also a pepperoni and maybe a garlic aoli cheese pie as I have enough dough for 3 pies. More to follow, very excited to use the new flour!!!