I think some of my experiments yesterday, in addition to using Cape Fear in a dough, was very humbling to me that I really don't know that much about making any pizza doughs. Just when I think I have one thing figured out more things make me rethink that making pizzas or doughs are one of the most complicated things to do for me.
I don't think I should have done the reball yesterday morning, or either reballed with a ligther touch. The Cape Fear NY style dough ball did ferment well and the pizza was made at about 1:00 PM yesterday afternoon. The pH of the Cape Fear dough ball was 4.51. The Cape Fear dough ball was very hard to open. I wish I would have taken a photo of the skin when I had it stretched out the best I could. There was a lot webbing in the skin and it was very elastic. I sure picked a wrong time to try a new cheese. I never tried Polly-O mozzarella, but I won't be trying it again. The Polly-O whole milk mozzarella cheese looked like a volcano was erupting when it was melting on the pizza on the deck and it sure did not blend well with my sauce.
The bottom crust almost looked like I had used some fat flakes in the Cape Fear dough. The taste of the crust was almost bland.
I know I probably made a lot of mistakes in using Cape Fear in a NY style dough and making the final pizza. Sorry Mr. Cape Fear!
The second photo is after the Cape Fear dough ball was reballed and was at market.