Success!!! Thanks, Hans!
I'm digging it. I've not done bread flour for this before. It was soft but chewy, kind of pillow-like and/or fluffy. Very nice tasting. the crumb airholes were the smallest I've done on a Dee-troiter, but very much in line with what I expected from break flour and the slowing down of the dough proofing.
The bottom crust almost perfect. It could have had just a tiny bit more of that little crisp thing my previous. Maybe the next shelf down. The shelf I used is not good for NY pies. Either that or the stone. Really, it's a nit. This was fantastic in everyway.
Hats off to your formulation, recipe and method. Thanks for sharing it.