The little piece of leftover Mr. Cape Fear dough from dividing the original two dough balls really fermented a lot. I decided to use the leftover Mr. Cape Fear dough ball to do something different. While I was preparing the ingredients to top the pizzas the one Mr. Cape Fear dough ball popped the lid on the one plastic container.
The second bake went okay at around 850 degrees F, but I tried to do the “Dylan Shuffle” and I need more practice doing that because I got the rim edge too near the flames and couple of times.
The third bake was a little hotter and it was about 876 degrees F on the bottom stone. That bake went okay, but I think I like a little less temperature in my BS set-up. I did not try to do the “Dylan Shuffle” on the last pie.
All the dough balls felt like they had a lot of gluten in them. I don't know if that was from the Mr. Cape Fear starter, or how I balled the dough balls. In other words they weren't as easy to open as some of the Neapolitan dough balls I have made, but they were not really hard to open.
The Di Bruno Brothers fresh mozzarella on all of the pies tasted really good. There was no wetness when that cheese was opened.