After seeing Craig's amazing dough at TPSII. I got motivated to wake my Ischia Yeast from hibernation.
100% KABF, 63% water, 3% Salt, 1.5 % Ischia Yeast, 24 hr room temperature bulk ferment, 10 hours balled cold ferment.
I did stretch and fold couple of time during bulk ferment.
I tried to open the dough similar to the way Craig does.
The results: Best pies I ever made.