different toppings will sometimes result in a different end product in terms of the way the pizza dough bakes. Going heavy on items
indeed can do this, also the type of items can change things, i.e. - things that have more water content, such as tomatoes, or pineapple.
Perhaps you have the "perfect" dough for a specific topping list, but not for other ingredients as you put on the second pizza.
both pizzas looked good though, I'd have to taste them both though to make sure
used a 24 hour cold rise dough the other day . the first round i used for my wife's zucchini veggie stew and some mozzarella . i figured i would use it to test the floor temp. it came out nice and spotted, soft ,and tender. i quickly did a margarita and it didn't cook close to as well as the first. don't know why maybe to heavy on the items.