The De Lorenzo/Robbinsville/Hudson clone dough ball didn't develop any bubbles on the top of the dough ball while it was in the deli case. It did develop a bubble after it was warm up for 1 ½ hrs. at the ambient temperatures at market.
The De Lorenzo/Robbinsville/Hudson clone dough ball from Peter's formulation did have fermentation bubbles when pressing it out. I could pressed it some and slide it while draped over the marble table, but not a lot because of the sticking flour issue. The skin was then stretched by hand to 14”. The semolina side of the skin was also used as the bottom of the pizza.
The same dressings were used on this pizza, but more mozzarella was used and the sequences of adding the olive oil was the same. The Sorrento part skim mozzarella does want to clump fast when at warm room temperatures even though I also left the Sorrento cheese in the pizza prep fridge until I was ready to press out the skin. The Sorrento part skim mozzarella the way I purchased it is very soft when grating too. The bottom crust did brown on this pizza too, but not as much in my opinion. The bottom crust was not crunchy and crispy like the the other pizza was right after it was cut and cooled down. The edges of the bottom rim crust were somewhat crispy.