Had the party last night. Pies turned out very good and the dough was fine. I think I am gonna let my future doughs proof a bit more visually than I previously thought was correct.
My reference was Craig's NP photos of his proofed dough, and, maybe for the style I'm making which is more in the NY world, a little more development in the dough is a good thing.
I did 63% hydration and the dough was kinda hard to work with - it was sticking to my bench (not sure if i got it a little wet or if the dough was just very hydrated). But the taste results were great. Everyone "loved the crust." It had a nice crunch and chew to it.
The slices didn't fold like last week's - I need to analyze the differences in the dough etc to figure out why this were stiffer. I do like a bit of bend without an all out flop!
I did cook these even lower heat and longer. Like 535F for 8 mins! Perhaps that longer duration makes the pie crispier and stiffer? I didn't burn at all - just a nice brown color with a crunch.
Didn't have time for a lot of pics but here a few taken before the mad dash to get everyone fed ...