I continue to experiment with stretch and folds to see the different results that are possible. So, I've evolved to the point, where instead of 4 stretch and folds...I've gone to 5. The first is done right after the second 60 second mix in my mixer, and the following 4 occur in 5 minute increments after that. What I am finding is that not only do the dough balls stay extremely strong as they age (I never manipulate them again after scaling and balling), but they brown so nicely. Although most of my doughs were baked in my decks at work, the one below was baked in my oven at home. This dough is 96 hours old and baked in my home oven in 4 minutes 10 seconds. It is true I can get my quarry tiles up to 620, but everything is relative....this pizza baked up nicely with great color and flavor. I am wondering how much the mixing method contributes to such a lovely bake. By the way, the quarry tiles are on the very top rack and the broiler is not used.