After 3 1/2 days cold these two pies sat out for a counter rise for ...longer than I would have liked. Like a girlfriend is ever on time? HA! Instead of 3 hrs out it was about 4 1/2. The dough became very soft, not so bubbly this time though, and as you can see by shape on 1st pie it stretched way too much in one direction. I did my best to make it round, but it oval-ed again when going to stone. The stone also heated for about 90 mins at 550. She loved them! Frankly, my best so far as far as thinness. Still not as much puff as 1st pie in rim, as you can see in crumb shot of sausage and onion pie. She said "Its like the crust isn't even there, so light and airy". She also thought it was better than slices we had in NY once, but I know better, lol. I purposely took the cheese pizza out earlier, crust was softer as a result, very tasty. Look at the light coming through the bottom! The homemade sauce and sausage slow cooked for 5 hrs, then sat in the fridge for a day to "bond". Here they are, thanks for reading!