Thanks for giving the ball weights, Craig. I find it interesting that my 170g balls come out looking thicker than your 300g balls. I'm not sure why this would be so. Are you pressing the center out as you open?
Here's a few pics from a recent family git-togither... my sister took the pics, I take no responsibility for lack of detail. The balls were 166g, diameter was 14". One cheese (for the kids), one portabello, ham & sausage. They were made with my funky wild yeast starter, no IDY, 2 day ferment.