Look'in good Tom.
What was your handling procedure after balling up the 3 dough balls?
After making the smaller dough balls, I immediately bag those that I will not use at the moment and let them continue to proof in the fridge. Because I use Pendleton Power Flour, they can last longer in the fridge, due to the high gluten and protein in the flour.
I used to press the dough balls out on a large white cutting board, but now I can press them out directly on my new Quartz counter tops. I clean the counter top very well and them sprinkle a little amount of all purpose flour on the counter.
During the press out process, the dough will stick to the counter top making it easy to press out. I will flip the dough over, adding a little more flour on the counter. The dough pressing process is like using all ten fingers on your key board. It leaves a “Waffle Marking” on the dough. This eliminates the need to dock the dough. (Those who hand toss their dough in the air might disagree with this method, but keep in mind, I am cooking this on a pizza screen in a home oven at 425 degrees for 15 minutes. I do not have access to a commercial pizza oven or wood fire oven at this time.)
Near completion of the dough being pressed out, I place a pizza screen over the dough to measure the size. With a pizza screen, the dough can be shaped to fit it even if your pressed out dough is larger than the screen. The cooked pizza dough turns out fantastic. Light and bubbly effect with a very nice crust.