The “epoxy” Sicilian attempt went okay. Being it was so hot at market, the dough proofed more in the steel pan than I thought it would. I don’t know if it was the “epoxy” method, the added IDY, or the heat proofing the dough in the pan, but the crumb was really soft. I think it was softer than any crumb I made before. I don’t know why the crumb was so soft. I wanted to also note that there was a really soft crumb when trying the Pizzarium “epoxy” dough. Both pizzas when getting them out of the steel pan were almost floppy, even though they were brown on the bottom crusts. The crumb did have a good taste.
This dough ball was also very easy to open, as were the Pizzarium and NY style Lehmann "epoxy" doughs.
Some of my pictures turned out blurry, but these are the ones that weren’t blurry.