This pie was hand kneaded. Although I have a lot of practice handling wet dough, it's the first time I've tried to hand knead in at least 5 years.
I started in bowl with 75% of the Flour (KA Bread), the salt, water, poolish and a pinch of IDY. I did a 12 minute autolyse, 6 minute hand mix with a spoon, adding flour along the way and 15 minute post mix rest. Then I hand kneaded for 1 minute. Did another 5 minute rest (It didn't feel smooth, so I wanted to rest it again), then another 30 second hand knead, then shape. I'm guessing it was a 65-66% hydration. I know that is very high for a hand kneaded dough and it takes some practice. But it didn't stick to my hands at all because I've gotten used to how to handle high hydration doughs. The trick is to keep the outside dry with just the thinnest coating of flour. Actually, I only keep the side near my hands coated, the other side is wet. Then I pull the dough expanding the dry side and close it in towards the wet side. I guess it's hard to explain.
I did a 13 hour cold rise, and a 7 hour counter rise. Baked for 1:40. The cheese, unfortunately, was polly-o dry mozz, as the whole foods 'fresh' cheese was a disgrace and I was desparate. The taste was excellent, but I could still tell that it needed more time to ferment. I have another dough out of the batch that I will bake tomorrow or the next day.