Thanks parallei. I've got some oven set-up bugs to sort through in order to improve the topside browning. For this bake I set the stone directly above the oven floor, with a cast iron skillet on the middle rack. I've actually tried this set-up before in my electric oven but I wasn't really pleased with the results.
For any interested, here's the formula I used for this dough:
100% AP flour, 12% "Santa Luzia" brand (commonly found in local grocery stores here in my town)
55% cold water
10% fresh whole milk, previously boiled and allowed to come to room temp
.4% fresh CY
2% olive oil
Water and milk into bowl. Salt, sugar whisked into liquids until dissolved. Next, whisk in CY. Slowly add all flour, roughly knead until a shaggy mass. Stretch and folds x2 at 10 minute intervals. Add oil. Lightly knead, followed by more stretch and folds until dough is smooth and strong. Place dough into fridge for 12 hours. After, while dough is still cold, divide and ball, place in oiled containers and place back in the fridge for an additional 12 hours.