10 days fermenting in the refrigerator turned out some very good dough.
The biggest differences I noticed...
* My homemade dough had a bit of a sour smell to it, but it tasted fine.
* My homemade dough was more delicate than usual and I had to handle it very carefully to avoid stretching it too thin or breaking a hole in it. Extensibility was better than my usual 1 day fermented dough.
* Landolfis dough is normally much denser than my homemade dough and it has a very slight rise at room temperature but after the 10 day ferment it rose even less. No sour smell at all.
I made two mini buns from the pizza dough to get a good idea of the taste. Landolfis dough rose much less than my homemade and it was much denser and weighed 9 ounces versus 8 ounces for my homemade dough bun. The pictures tell the story on texture. I preferred the taste & texture of my homemade bun, but in reality, Landolfis is probably more like pizza dough and my homemade dough is more like bread dough.
Pizza pies came out well. Pictures tell the story. If you are wondering about the crust rim, before baking, I brush the rims with an emulsion of made from Olive Oil, Melted Butter, Garlic, and Sugar. The crusts have a very intense flavor.
The great thing about this experiment is now I realize that I can make my homemade dough or defrost some frozen Landolfis dough, leave them in the refrigerator and I have at least 10 days to find the time to bake my pizza pies. To me this is fantastic news!
A special thanks to all who posted on this topic now and in the past.