Thanks Craig and Pete! Even though things went south with the prep, the crust was really good and I had fun. I think I have been leaning to TFs of around .07 lately, thin and crispy. I get more satisfaction when I screw things up and am able to work through it. I think it comes from the very technical occupations I have worked in through the years. Now I am an artist I have learned there is a lot of technical ideas when creating something artistic. I render my paintings using a pressure sensitive drawing tablet, and true to life painting programs. It;s just like making pizza, hard work and determination.
Pete, you described some things in your links I ran into making this pie. I think the dough was a little past prime, maybe over fermented. I did not re ball thinking that I did not need to because of the short ferment time. The dough was sticky and not very elastic. I did not do myself any favors...60% hydration, oil, sugar and DMP probably was the cause of some of the wet and sticky feel. Next time around, I will just do flour, water, yeast, salt and DMP. I am going to do 60% hydration again. If I have the same problem, I'll start cutting back on the hydration.
The forum has really helped in my dough handling skills. Even with a bad batch, I can usually overcome it, You have seen some of my failures that in the end turned out OK. My one problem, I am still having trouble coming up with a good red sauce. I know a lot has to do with the tomatoes. Guess I need to start going through the sauce formulas in the forum.
It does get pretty hot in the summer here. Couple of years ago it got up to 113 degrees in August. Fortunately my home is well insulated, and I have a state of the art A/C system. Not too much in temp fluctuations. RT ferments make CF's kinda seem like child's play. So much can go wrong quickly, and you better be right about the room temps and very accurate on the measurements of the yeast. Hmm... sounds like more fun to be had.