These were two of the spotty doughs Steve brought to market yesterday. They also were from about a week ago. We did not have time to try out the third one and only used these two dough balls at the end of the day. The dough balls were taken out of Steve's fridge at home in the morning and left out at fairly high temperatures at market yesterday until they were used to make pizzas. I forgot to take a photo of how much they fermented, but the dough balls reached the plastic lids until they were used to make pizzas. The first one was only for a 10” pizza and that rim crust and bottom crust didn't brown a lot. The second spotty dough ball was for a 15” pizza and it did have a little rim crust browning, some bottom crust coloring and some rim rise. I don't know why both of them did not act the same. I think it shows though that these dough balls fermented more until the point that the final pizzas did not have the same rim crust browning and bottom crust browning as last week.
The first pizza had some drunken dried cherries that were put in Blackberry brandy I think. I kept eating the drunken dried cherries. They sure were tasty.
We used a older fresh mozzarella ball for the first pizza and really it did not melt well on that pizza.
The photos of the spotty dough balls were after Steve broke some of the bubbles. Steve is a master in opening doughs that have become so fermented.