Made another pie last night. This was the no-oil dough at 5 days old. To improve extensibility, gave it a 2.5-hour counter rise. That did the trick. Easily the best pizza of the bunch yet (still have 3 doughs in the fridge). Stretched beautifully, nice oven spring, good color, great chew, and lots of flavor. This one is TJ tomatoes, freshly grated pecorino and reggiano, fresh mozzarella, sausage, and sliced crimini mushrooms sauteed with garlic. Pre-bake swirl of evoo and post bake basil.