These are the pictures of the mystery dough and the pizza from the mystery dough. The dough was very soft and the dough ball opened very easily. There were many fermentation bubbles in the skin. The bottom crust browned well. The dough ball had been cold fermented for two days before making the pizza and the dough ball weighed 448 grams. As I posted the pie developed a tear in the oven, which can been seen in some of the pictures. The places were the pizza wasnít torn tasted good with the abundance of toppings. The whole outside of the crust stayed crisp, but the middle where it tore, became slightly limp.