I have found the fridge rise has more flavor, but I'd imagine that this might vary depending on the culture. I did not do the counter rise experiment this time. I let it sit, but didn't have time to bake it.
I made the caputo pies. They were very good, but not as good as some of my other experiments. I didn't take any photos, but frankly they looked identical to my usual anyway. I may try the caputo with a shorter cold rise or go back and try Marco's short warm rise and see how that works out. It's always hard to get perfect results the first time out with new ingredients, so I'm not passing judgement on the caputo.
I will say this. I know I've said this before but it deserves repeating. I know some people are out there obsessing on the kind of flour. AP, Break, Hi Gluten, 00. I've used all 4 of these in the last 4 months. And let me tell you - the differences in these products PALE in comparison to the 3 really key factors:
1- the starter used
2- the technique used in making and fermenting the dough
3- the heat
Work on improving everything - the freshest herbs. the best cheese, the best tomatoes, good flour, good salt, etc. But understand that the 3 above are the largest determinates of your results.