Nice job with your pies and thanks for posting the results of your experiment. As you're finding out, there's a lot of flexibility with doughs, mixing techniques and fermentation methods which will still produce a quality pizza. I also agree with Bob regarding changes; until you have your feet wet, change one thing at a time and you'll know exactly what made the difference - good or bad. Changing two or more things and you can start chasing your tail trying to figure out what happened.
By the weigh (couldn't help it), have you gotten a scale?