When I was trying to reverse engineer Dom DeMarco's DiFara's dough and pizza, I concluded that it was possible to improve upon his dough by simply giving it a longer fermentation, either at room temperature or in the refrigerator. With your latest pizza, you have proven the point. Now, you not only have what I believe is a comparable dough formulation but also the temperature to go along with it. Maybe when Willard comes up with a new model that can make a 16"-17" pizza, and use the same high-quality ingredients as Domenic uses, then you would have a pizza that would be even closer to his but possibly better. I might add that Domenic was well aware of the fact that a longer fermentation was better (I recall discussing this point with him), and I believe that at one time he did use a longer fermentation time, but when no one complained when he went to a 2-3 hour fermentation, he saw no need to go back to a longer fermentation.