I noticed that you don't have any tomato sauce on your pizza. What do you use for these toppings if you don't mind giving away your secrets!! They look soooo good. I have never kept dough for more than two days. I always thought the dough was considered "dead" by that time. Why do you need to re-ball them?
PS: I probably won't throw in the towel. Thank you for your incouragement.
Alot of the time, we experiment with pizzas between 10:30 and 11am, and so one of the favorites around here is a very simple breakfast pizza. So, the one above is a beaten egg, black pepper, diced ham, onion, green pepper, mushroom, romano and mozzarella cheeses, and a little pesto.....all mixed up and spread on the dough...
When I started this experiment, it began with a recipe that called for reballing...and since then I've found that the dough rises quite a bit over time, and the reballing simply is a good way for me to manage it better...because it blisters and has "huge" bubbles if you don't....and it really gives a better texture in my opinion.