CB, another great looking pie - you are doing fantastic work - I only wish I could enjoy the same thing - but.... I can't figure out what recipe you are using.
The thread you last mentioned does not contain a recipe for a fazzari pie w/ a 5 hr poolish - is it the first one in the post but just a 5hr poolish.
Are you using EVOO and honey - I have never tried honey and when I use EVOO it seems to overpower the taste of the dough.
Please let me know if you get a second - I'd like to try this, I would love to eat a pie and have my eyeballs roll back into my head as I'm eating it
PS. is it this one..
"Never being able to follow any recipe without changing it, I used the following:
Flour (50/50 Central Milling Organic High Mountain High Protein; KABF Organic Bread Flour, so probably around 1.5% higher protein than the original Fazzari): 100%