Ok, I made another one today at my friends shop. Since i used the wrong yeast (ADY), I let it cold ferment for 4 days, and then left it our for 3 hours prior to using it. It did rice pretty good. However, the oven Spring was nothing to write home about. What i can say is this is by far the best one, and I am really happy with the results!
I used the Gangi sauce with water, salt, pepper, and a pinch of oregano. I then used the Great Lakes shredded white cheddar that I was given a sample of. I &M uses if I needed to. This thing was bursting with flavor. I jut really want to thank everyone one here for their help especially Peter, and Norma. I am anxious to get my next dough batch going when the IDY gets here, but again, I would use what I ate today in my shop!