I was intrigued by Di Fara's workflow of using a very short fermentation. So I decided this morning to have pizza for lunch, and see what I could come up with. Here is the formulation, using 50/50 Caputo and AP:

Flour (100%): 1024.39 g | 36.13 oz | 2.26 lbs

Water (61%): 624.88 g | 22.04 oz | 1.38 lbs (80 degrees F)

CY (.2%): 2.05 g | 0.07 oz | 0 lbs |

Salt (2.8%): 28.68 g | 1.01 oz | 0.06 lbs | 5.98 tsp | 1.99 tbsp

Total (164%): 1680 g | 59.26 oz | 3.7 lbs | TF = N/A

Single Ball: 280 g | 9.88 oz | 0.62 lbs

I added the AP to give the dough some strength for the short window of fermentation. Mixing was extended by a few minutes and balled immediately. 4 hours at 80F. It rose nicely, and had obvious signs of fermentation on the top and bottom.

Observations: The dough did not have the complexity of flavor that an 18 hour starter has, but this was an incredibly enjoyable pizza. It was crispier than normal, had a bit more chew, and a slice could stand on it's own. The dough felt silky when being worked, and cooked in 60 seconds without any problems (albeit without much leoparding). Excellent flavor, very rewarding.

John