First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredients. Every time, the second pizza base is much better: thinner crust, more elastic, you know, closer to perfect pizza.

I have two pans and I tried them in a different order, same result. Only difference is that the second pizza gets 15 minutes more dough raising, but raising 3 hours or 3 hours and 15 minutes shouldn't make such a difference.

Any idea what is happening?