Greek Style Pizza made with two different doughs

I had a little Lehmann dough left after balling Tuesday and also a little leftover Detroit style dough so I just place them on top of each other and balled to see how that would work out when trying to open a dough ball and to see if they would mesh together without me kneading the two doughs.  I used the mixed dough ball to make a Greek style pizza.  The dough ball was very soft and opened like a normal dough ball.  I usually open the dough ball for a Greek style pizza part way as I would normally open and dough ball then it is pressed out some more in the round steel pan.  It seemed to work well.  I wonder how those two dough balls meshed together so well and what was going on inside that dough ball that was cold fermented for less than a day.  The steel pan was brushed with Canola oil.

Norma