The crumb on that square is pretty insane, Johnny. What was your mixing/proofing/baking workflow if you don't mind me asking?
I used 1ml of a CY solution (see below) in 629 gm of water then loosely whisked in 630 gms of flour. Covered and left on counter for 12 hrs. Next, 370 gms of flour added, along with 17 grams of salt. Loose folds until salt fully dissolved, then 25 gms of EVOO. A couple stretch and folds, and dough was left on counter for another 12 hrs. I then stretched and folded the dough mass again, and after an hour divided and balled. This sicilian dough ball proofed for ~ 7 hours at room temp before the floured patdown. I used a heavy steel pan for this pie- starting on the bottom rack, then moving to the middle to finish the top. 300 deg celsius oven, with the top heating element on for the last few minutes. Approx 9-10 minute bake time (I need to time it one of these days).
Thanks hotsawce! I used a speck of CY about the size of 1/4 grain of rice, which I dissolved in 5ml of water. From this solution, I used 1ml. So little CY, but after nearly 31 hrs at room temp leavening power was not an issue.