Matt,

I have so far used the Ischia 6 times with amazing results. To me, the most important thing was managing room temp. fermentation. I started with Marco's recipe but then increased hydration and decreased salt. My dough is mixed using room temp. water by gradually adding flour over an approximate 30 mins duration. It is then rested for 25 mins. and then punched and folded for a couple of minutes before placing it in a plastic container. The dough is then fermented for 16 hours at 77 F (after that it will start over-fermenting) until it's then divided to 5 balls that I leave to proof for 4.5 hours before baking.

The pies are coming out very beautiful with a nice char and an amber color. Oven spring is just perfect but I noticed that it had more spring when I use to ferment the dough for 12 hours initially as I was having problems with over-fermentation.

The Ischia flavor is almost undetectable and currently I'm trying to enhance this area by fermenting the dough for longer time in a cooler place that I found at home

72 F should let me shoot for longer time I hope.

Note that I'm replacing 00 with AP flour that's weaker than American AP flour and thus gives the desirable soft pies. We have no Caputo suppliers here but I guess I was lucky with this AP flour.

Below are my current percentages that yield 5 ~250g balls that are stretched to 12" pies:

Total Formula:

Flour (100%): 774.02 g | 27.3 oz | 1.71 lbs

Water (62.02%): 480.05 g | 16.93 oz | 1.06 lbs

Salt (1.795%): 13.89 g | 0.49 oz | 0.03 lbs | 2.49 tsp | 0.83 tbsp

Total (163.815%): 1267.97 g | 44.73 oz | 2.8 lbs | TF = 0.079092

Single Ball: 253.59 g | 8.95 oz | 0.56 lbs

Preferment:

Flour: 12 g | 0.42 oz | 0.03 lbs

Water: 12 g | 0.42 oz | 0.03 lbs

Total: 24 g | 0.85 oz | 0.05 lbs

Final Dough:

Flour: 762.02 g | 26.88 oz | 1.68 lbs

Water: 468.05 g | 16.51 oz | 1.03 lbs

Salt: 13.89 g | 0.49 oz | 0.03 lbs | 2.49 tsp | 0.83 tbsp

Preferment: 24 g | 0.85 oz | 0.05 lbs

Total: 1267.97 g | 44.73 oz | 2.8 lbs | TF = 0.079092