Randy, I also want to thank you for your recipe it was a great beginner recipe I might add.
OK so after making the recipe last time I decided to go back and redo it again but to flip/reverse things around to see if the 24-48 hour ferm played a role, or the deflating and then second rise, or lower temp in having the dough look and react different between the two days.
So for this test on the 24 hour ferm i used the large square bowl deflated the dough let it rest for 3 hours shaped the dough put it in the pan and while I was prepping things it did another rest/rise for 30min. The results were a light and puffier dough similar to the last time that it had a 48ferm.
The dough that had a 48 hour ferm this time rested 3 hours and was immediately shaped. This dough didn't rise as much and didn't have that crunchy dough that I had noticed with the 24 ferm last time. I will say this dough was placed in a small square plastic container and in the 48 hours
lets just say it exploded
pat the rim so I am sure that played a role.
Both were baked in a baking pan with holes on the bottom of my gas oven for 5min and then brought up to the top shelf for another 5min baking. 1st one oven was preheated to 500 once pizza went in temp changed down to 450. Second one was at 500 the whole time.
So my takeaway for this experiment is definitely use large bowls to let the dough rest and ferm in the fridge to have space for expansion and the second thing is when you take it out deflate it let it do a second rise and then shape it and place it in the pan and let it rest another 30min. This definitely had an affect on the final dough.
Now all these results are with me not using IDY but instead ADY (1/6tsp more then original recipe) so that definitely also may have affected everything.
Soooooooo next test is to use IDY with deflating and not deflating the dough prior to the 3 hour rest period before baking. Results to follow.
For now see the images below first two are 24ferm next two are 48 ferm from this weeks test. (note I am playing around with different sauces and cheeses as well to see what I like best as you will tell from the pics).