on monday i did an extended room rise dough .1000 grams 00 flour, 30 grams salt, 1 gram wet yeast, 580 grams cold water. mixed for 10 minutes temp 68 deg . rose in my basement temp 64 deg. planned 24 hours ,but didn't get to it for 39 hours (pic 1) , dough temp. 67 deg. balled the dough at 8 am wed. (pic 2 ).i got the oven to temp and made 7 pizzas at 8pm wed. , which is 50 hour old dough. pic 3 is the dough balls after all day rise. pics 4 and 5 are pizzas that came out almost round. it takes a lot of skill to work with dough made with extended room temp rise, a lot more than i have at this stage of the game. last image should be first, sorry .