I'll be curious if the NY style dough I made last night will even be usable by tomorrow. For some reason all my NY style dough (7 dough balls, from 3 different batches/3 different flours) fermented so fast that as early as noon-ish today, when I checked to make sure the dough balls weren't drying out or anything, they had already fermented so much that I considered them almost unusable. This is the first time I've ever had this problem (after thousands of pizzas), and my procedural changes with this dough should have had the opposite effect, because for the first time in my life I used almost entirely cold water (excluding about 30 g of warm water for each batch, to prove the ADY). Like always, I scaled and rounded the dough almost immediately after mixing, then refrigerated immediately. Also, my ADY percentage was only 0.6%, which usually makes a dough that's best after about 72 hours in the fridge.
I thought for a while that maybe this happened because I used a different brand of yeast than normal. I even took a look at the yeast jar to make sure I hadn't mistakenly bought IDY instead of ADY. But after having some time to think about it, I'm inclined to think the refrigerator just isn't doing its job. Here's why: I made three other styles of dough, and none of them show any signs of overfermenting. The one thing they all have in common is that they're all in a different refrigerator than the NY style dough.
So I made another batch of NY style dough tonight (2 dough balls), with 0.9% ADY, and put them in the same refrigerator as all the dough that hasn't done anything weird. Hopefully some of last night's dough will still be usable tomorrow. If it doesn't look good in the morning, I might re-ball some of the dough and give at least one of the overfermented dough balls a try. (I'm very anti-bulk-ferment and anti-re-ball with NY style, but this disaster may have presented me a good opportunity to open my mind a little, or at least experiment.)
Like you, I am curious to find out how the 7/11 will perform under those conditions, too. But that stuff is so good straight out of the can that I expect my pizzas to be considerably better than pizzas I've made lately with the 7/11 plus Full-Red. (Next question is whether the grill will cooperate with me.)
Yeah, Bob, there's definitely a bit of tang to these tomatoes. It seems to be a bit sweeter after baking, though, which I like.