Thanks, guys. My culture wasn't very active when I used it for the caputo only run, and the dough bulk fermented on a floor by an old house leaky outside French door, (cold) so I'm guessing ferment was a big part of it. I had a great active starter working for the 80/20 run, and the dough got much more room temp time. The Caputo dough was very extensible when I opened it, though... Not tough at all while the bread flour run resisted opening. Anyway, I'm getting tired of serving soft cracker pizzas, as good as they may nevertheless be. Perhaps my pizza stone needs to be hotter too. What a hobby.