OK.. .Jan 4, 2011 Pizza experiments at our store... all pies were 50/50 Caputo , 60% hydration, oil, no sugar, baked at between 650 and 700 as I usually do.
Note ..these doughballs were over 5 days old and when I opened up the doughmate boxes, the balls were flat , spread out, had huge bubbles and appeared to be completely fermented-out. When I took them from the boxes to form them, they were sticky, floppy blobs. They still made very good pies and the staff and customers had another great lunch.
I also made a fresh batch of dough today , same recipe but sans the oil .. will probably bake these today if anybody is hungry.