This week I tried 36 hours in bulk and 12 in balls vs 24 and 24 after an observation Bill made here: http://www.pizzamaking.com/forum/index.php/topic,20479.msg209346.html#msg209346
I didn't notice any significant changes to the final pizza, but the dough was harder to open, and i don't like the way it balls after 36h. I don't like balling dough with very much gas in it.
The dough was a little cooler than normal (~65-70F), and I think that is why the leoparding is a little more pronounced. These pies were 62.5%. I'm going to try 59% or 60% next week. That may be lower than I've ever gone before. I'm curious to see what changes.
The first pie is the only one you have not seen from me before. It's my take on Roberta's Speckenwolf: fresh mozz, La Quercia speck, mushrooms roasted with olive oil and thyme, red onions roasted with evoo and smoked kosher salt. Speck is definitely the right meat for this pie. It needs the smoke in the speck. Prosciutto would not be the same.
I also tore my mozz smaller than normal - maybe about half of my normal size - to try to give the pies a more Neapolitan look. I think I like it better this way.