I had an interesting reballing experience last night. The nice weather is here in MI, so I rolled the WFO out of the garage and fired it a few times this week to makes sure it was roaring and ready to go for last nights pizza night. I made a pretty standard 24hr room temperature caputo based dough at 60% hydration with 3% salt. I used cake yeast, and upped the percentage from my usual 0.1% to 0.25% because the yeast was a bit old and I wanted a bit more active fermentation then I've gotten the last few times with this yeast. I also balled the dough right after kneading. I've really liked the dough I've made this way for my steel plate pizza, so I decided to see how it worked for neapolitan. When I got home yesterday the dough was highly fermented, looked like what you see from Keste. I decided to reball one of the dough balls for comparison and was very happy I did. The reballed dough cooked 100% different then the others. It began to leopard nearly the second it hit the oven, and ended up with that hyper leoparded look I've heard some call "small pox". The rest of the pies had a nice moderate level of leoparding for comparison sake.