these are the results from a 48h dough. It was balled after 12h and divided into plastic and wood, so basically like before just longer. As the pic shows the difference was much bigger this time. The wood dough had not only a skin but was also firmer inside. Both doughballs were equally fermented and mature though.
As a sidenote:
The resulting pizza was no longer neapolitan style, the crust was too crispy, but it was a very good crispiness that is still airy and soft inside and not like cracker. I was very surprised how much I liked the change in style for variety, it was almost a relief 8-)
It baked in around 115s, so the tomatoes, basil and cheese were still in good condition. Like a mix of neapolitan toppings with a crispier crust. Dont know if this is a style that exists but I will do it again for a change.
What I take from this:
-especially with fermentations longer than 24h the proofing method/box can have a significant influence on the final dough
-wooden boxes seem more suitable for 24h or less, at least if the dough is 60% hydr. or less
-box type and size play a role, too small and airtight seem to hinder rise, too big and open dry the dough
Still just a guess for me, but maybe a slightly dryer surface of the doughball can be helpful for neapolitan, too, as in keeping the pressure in and helping with spring.
For my low quantities of 2-4 pies small plastic boxes with a somewhat loose lid seem to work best. For 12-20h and wet doughs I will use wood, too.