If you want me to try another stretch and fold dough ball next week I can.
Don't do anything on my account!!!...I know you are an experimenter, and if anything would pique your interest I know you would work with it. As for me, I am mesmerized with the technique....not that the results are so much better, but that the results can be had with so little work!! I'd love to know why, and will continue trying different routines to see what I can come up with. On another front though, I am working with using a "third" fold on my doughs that have some age (this replaces my reball). I'm now to the point that a third fold 3 hours prior to bake, with the dough left out to warm, produces the most marvelous textured pizza ever...every single time.....that is, a very thin crispy, tender crust, super oven spring and light as a feather. The texture of the pizzas are slightly different as they age, but the third fold forces them to act almost the same...so far, every single time. I'll let you know if I figure anything else out. Have fun Norma, keep up the great work!