I'll give that a try, thanks! I'm currently doing a 10h room temp ferment (from 1/4t of yeast) and a 48h fridge rest. I think I got that from kenji alt. I'm satisfied with some of it, but I wish the crust was a bit more chewy and able to stand up to the sauce. The slices all flop over, but that may also be from over-saucing.