Thanks! The dough balls were inside the traditional dough tray. They were quite easy to handle and I didn't have any problems taking them out and stretching them. There were no extra large bubbles, which I dislike when opening dough balls and the dough felt soft yet strong enough in my hands. I could have used the dough balls 3 hours earlier and I could have probably still used them (if I had leftover dough balls) at least 4 hours after I started baking.
Your professionalism is commendable.
It looks like you, Craig and Omid got awesome results with GM's Neapolitan flour. You and Craig used sourdough, Omid used fresh yeast. You used 37 hrs of fermentation (60% hydration), Craig 48 hrs (60% hydration) and Omid 24 hrs (64-65% hydration). You used fermentation temperatures 60F degree and 75-80 F, Craig 60 or 64F and Omid 69-77F and 71-76F. You used your homemade WFO, Craig Acunto, Omid Ferrara. This is a versatile flour. I got to try it.
1st picture=Bakeshack's margherita
2nd picture=Craig's margherita
3rd picture=Omid's margherita