The RNYPD dough ball was left at the ambient room temperature of about 84 degrees for 6 hrs. at market today. It still wasn’t fermenting very much, so I placed it on top of a container on top of the oven again for another two hours. It fermented a little. I did flip the dough again, because the edges looked drier again, too. This was after I even oiled the dough ball heavily. The pizza was made in the late afternoon. Steve opened the dough ball and it was easy to open. The pizza baked something like a NY street-style pizza and also tasted like one. The taste of the crust was good, but not as good as other doughs I have left cold and room temperature ferment as long as the RNYPD dough ball. I still don’t understand why this dough ball didn’t ferment more. I gave it almost every chance to ferment more. When Steve and I smelled the dough ball, it didn’t smell like it had much yeast and almost just smelled like flour. The final pizza was good, but I still don’t understand how a regular person that doesn’t make dough all the time, would have the same results. It even looked like a NY street-style pizza. It can be seen on the one picture of the opened skin, how dry the edges were, on the one side. This didn’t hurt the bake though.