Nate, usually it is a sin for me to throw away dough because, as I've shared elsewhere somewhat recently, there is a lot of tightwad in my genes. But since I knew my last dough ball was gonna be overfermented before I was ready to use it, as well as a couple other good reasons, I felt it would be stupid for me to use that dough ball. (I still haven't made dough for my next pizza, though.)
Also, I missed your question about 64% hydration several posts back when I initially read it. Yeah, all my dough has been 64% hydration since I increased it to 64% (about ten days ago). I'll probably drop it to 63% for my next batch, though, because I just don't like how the almost-wet dough turns out.
Walter, the search for a new home is mostly over, finally. Yesterday I found out that our offer for a condo in Grove City was accepted. (For the rest of y'all, that's about 10 minutes south/southwest of downtown Columbus, off I-71.) This place is not as close to Newark as I originally thought I'd end up, but it's still 10 or 15 minutes closer than I live right now. More importantly, though, there are no steps in the place (or outside it), which is huge (because it's difficult for me to step over obstacles as small as garden hoses). Also, the kitchen should work well for pizzamaking classes/chowdown sessions I intend to host if I can generate any interest.