It looks like a 24 hr. dough isn't really hard to achieve when the right ingredients are added. What do you think?Norma,
I am aware of a couple of instances where members made 24-hour cold fermented doughs and got decent blistering. One was for a NY style and the other was for a Pizza Hut clone pan pizza. Of course, neither used the Mauri low-diastatic malt or Tony's new Artisan flour, so we have little prior experience on the forum with such ingredients as they relate to the creation of microblisters.
My recollection is that Mike has a different stone than most of our members use and that it does better than a standard Cordierite stone. Whether that changes things I have no idea. But I was always impressed by the artisan quality of pizzas that Mike made with that stone.
In your case, should you succeed in achieving a one-day cold fermented dough using the Mauri low-diastatic malt and Tony's Artisan flour, you will be left with a decision to make as to whether you are prepared to use those ingredients at market and to pay to get them to market. But, that aside, I look forward to your results using the above combination of ingredients.