I have not read or seen the Van Over book either but I agree with you that it is a good idea if you are selling books to have workable dough formulations and specific instructions that even amateurs can follow. I view the Cuisinart Neapolitan dough formulation and instructions that Bill provided at http://www.pizzamaking.com/forum/index.php/topic,6322.msg54238.html#msg54238
as serving the same purpose. In Bill's case, I do not believe that he specified water temperature although he did mention in a later post about measuring dough temperatures.
The above said, however, I understand what you are saying about how the temperature of a dough will approach room temperature during rest periods. What has always surprised me, and shocked me the first time I experienced it, was how fast the temperature of the dough approaches room temperature during a rest period (warming up in the summer and cooling down in the winter). I have used ice cubes in lieu of water (until the ice cubes melted) and frozen flour in lieu of room temperature flour and ice cold water just shy of freezing and, even working fairly quickly, the dough temperature quickly approached room temperature. If you read the opening post at http://www.pizzamaking.com/forum/index.php/topic,7225.msg62332.html#msg62332
, you will note that I experimented with different water temperatures and concluded that water temperature was not as important as I would have imagined for a dough to be fermented at room temperature. I believe that that was the case because the dough temperature fairly quickly approaches room temperature irrespective of the water temperature. In the example I gave in that post I ended up using cold water right out of the refrigerator but that was matched with an amount of yeast to produce a dough that was usable after about 20-24 hours. I did not want the dough to go beyond that window. Also, my room temperature was over 80 degrees F.
I am personally very attentive to temperatures in general. However, I try to put temperature into context. For example, if I want to make a dough that is to last for an exceptionally long time (e.g. a couple of weeks under cold fermentation), I will use ice cold water. If I want to make a home version of a Lamonica's frozen clone dough, again, I will try to use the coldest water possible. If I want to make an emergency dough to be usable in a few hours, I will use very warm water (and a lot more yeast). I also take into account the type of mixer used to make the dough when arriving at the desired finished dough temperature. I have been doing this sort of thing for so long that it has become second nature to me. But for doughs that are to be subjected to rest periods at room temperature, including a Neapolitan style dough, I have not found water temperature to be as critical as I would have thought.
BTW, at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,14376.msg145828.html#msg145828
, Tom Lehmann uses the number 145 for water temperature calculation purposes.