No it wasnt you who specified the cook time. I was actually refering to other posts where people give the cook times of styles of pies. I guess some here have blast furnaces in their kitchens.
To fully cook with good color on the crust and cheese it did in fact take about 7 to 9 minutes so I guess I am in the ball park.
I actually used the first recipe you posted in the Lehmann thread you started.
""High-gluten flour, 11.80 oz. (about 2 1/2 c.)
Water, 7.70 oz. (about 1 c.) (about 65% hydration)
IDY, 0.20 oz. (1 1/2 t.) [Edit: See Note below]
Salt, 0.20 oz. (3/4 t.)
Olive oil (light), 0.12 oz. (3/4 t.)
Thickness factor (TF) = 0.10""
Im sure the problem lies with my technique, or lack thereof, in forming the dough.