Great looking pies, you said you really like the texture the longer ferment is giving your pies, do you also notice a better taste in these longer ferments?
Thanks JN. The texture on these pies were really good, but not any better than the texture on these 4 hour emergency doughs with 30% starter and IDY posted here at reply #21 & #22http://www.pizzamaking.com/forum/index.php/topic,12538.20.html
I personally have not found a cold fermented (IDY) dough or even a long room temperature fermented (IDY) dough to have an improve texture over an emergency dough. What I have found is an increase in digestibility, especially with HG flours as posted by Marco and Peter elsewhere.
For these particular pies, I also did not note the increase in "flavor" as many others do with cold ferments using IDY or ADY. I can get more flavor out of a same day dough using starters than I can out of a 2 day dough made with IDY. I have gotten a sourdough crust from IDY over a 4 day ferment though so I know that we can get more 'flavor' with an IDY dough as it ferments longer.
I also recently noted in another experiment the acidity that develops with an IDY and a CY poolish that is left out at room temps to mature. Reply #76http://www.pizzamaking.com/forum/index.php/topic,12824.60.html
From these 2 experiments, I can deduce that if a commercially yeasted dough is left to ferment long enough, it can develop "sourdough" like flavors.
I have 2 doughballs left from the same batch as the above pies that I may bake up tonight. I'll see if there is any flavor improvement as they will have an additional 24h of cold fermentation. As of right now, both doughballs look like they are on the edge of overfermenting if they haven't already.