Well, I had some technical flaws affecting tonight's attempts.
First, the good:
Tonight's dough was aged 4 days, and it's definitely getting better. The refrigerated dough is actually rising better while in the fridge (albeit slowly) than my last batch. I'm sure this is because I used a bit more yeast this time. Now that I have the ability to accurately measure my yeast, I'm hoping this will become more consistent. The most obvious change in the finished pie is the appearance of my beloved crust bubbles! Flavor was better - seemed more developed than the 2-day dough, which seemed a bit more bland to me. While removing one of the dough balls from its container tonight, a small piece of dough ended up on my hand, so I gave it a taste. I was surprised how much flavor it had - I could barely detect that raw flour flavor that freshly made dough has. It was quite sweet, and a little tangy.
Screw-ups on my part. The first pie, a Margherita, was a bit off target when I slid it onto the baking tiles, resulting part of the edge falling off the tile. I was able to save it (mostely), but this resulted in me spending too much of the precious baking time with the oven door open while I futzed with the positioning of the pizza. Hard to say how much of an impact it had, but I'm sure all that escaping heat wasn't a good thing.
I messed up the stretch with the second pizza. I over-stretched the center in stead of focusing more on the edges. This used to be a common problem for me, but have done a much better job more recently. Except this time. My pizza skin ended up being very close to one big window pane, surrounded by a relatively thick edge crust. Now, I like a really thin bottom crust, but this was a bit ridiculous! I don't know how I manged to finish it without any serious tears. End result was not terrible, but the bottom crust had no structure... totally floppy, and the only real texture was from the cheese.
The good thing about this hobby? Even the mistakes tend to be delicious!
1 dough ball left. This one is going to stay in the fridge until either Saturday (day 6) or Sunday (day 7).