For whatever reason there is....I notice that the dough from day 1 has the same texture as my other Reinhart doughs had at day 3...that is, it is tender, crisp, not at all chewy, and soft in the middle. Now, maybe it's a fluke....I won't really know until I do this exact experiment again. I'm using KABF this time.
Here's the second pizza of the batch...in the fridge 32 hours, reballed 10 hours prior to baking....although I'm not at all good at hand tossing, this dough has the strength to be handtossed....it was again baked in a 550 degree deck oven....this is a primo pizza...crust and toppings!!!!! Chipottle flavored white sauce with anchovy, clams, shrimp, romano, and garlic. Also, this is a 12 ounce dough stretched to a 13 by 11 inch oval.