dough age is the only difference in these pizzas. same hydration, same amount of dough balls. the first was made on Wednesday for friday the second Sunday morning for Sunday evening use. both tasted very good with the same day having more structure under the cheese and sauce area of the pies. the 4 day dough was much easier to cook at high temperatures. same day needed some off the floor time to balance it. if i had a choice i like the taste of the same day a little better, more bread like in taste and texture.