Come on Scott...Are you serious right now? Okay, I'll give you the maverick bit
but you are killing me with the extended fermentation bit.
I am well aware of it's use, purpose, and popularity. I am in no way saying that there is some form of mass halucination concerning long ferments and that members are blindly following suit.
What I am saying is that dough textures are intimately tied to length of fermentation and longer can be better but not necessarily. Or it's better up to a point. It doesn't go on infinitely. And that different ppl have different preferences for textures and flavors. What you or I deem as better isn't better for everyone. So in the end it is purely subjective.
I am not saying a 3 hour dough is always better than a longer ferment. Far from that. All I am saying is that in my NP experiments, I have noted on more than several occassions that my best textured doughs were all sub 8 hours. But that may speak more to my lack of experience with the style.
For NY style I do prefer to CF for around 24-48 hours, but usually not much longer. But then again, I haven't done a head to head comparison against a 10h NY dough. I just barely perfected my NY dough, but that test is coming soon. Same if I make a SD loaf. There is a window of optimal results for me. If I use 20% SD to make a loaf, around 12 hours of CF is ideal for me. Beyond that and as it reaches 18 hours, the flavors become too strong and the textures become too spongy, too heavy for me b/c of the gluten breakdown.
NOw if you are using CY, or commercial yeast, the dough no matter what flour you use, will tolerate much longer ferments and even overfermentation without suffering too much. You only have enzyme activity to deal with and not acids like you would from a starter.
But seriously, you guys argue about differences between a one day and 4 day CF, taste differences between ADY, IDY, and CY, and the reality is the differences are not much at all. Or at least that is my subjective opinion of the matter. I'm not trying to sway you here, just giving you a different perspective. Not right or wrong, just different.
Scott I'm not talking about the way the crumbs look. The way pizza look is only one aspect. You can't ignore texture, flavor, flavors from sauce cheese, toppings, etc. It's the whole experience. Too many important variables to consider besides the difference of a 9 hour dough and an 18 hour dough. That 9 hours is not going to buy you much difference, it won't. It's like arguing NY water vs bottle water, sea salt vs table salt, ADY vs IDY. Yes there are differences there but it's not much.
Next time I bake I will do a 8 hour dough vs and 18 hour dough and post the difference to see if you can pick them out, but it's a 50/50 chance so not as challenging as you coming over to NM and choosing between 6 pies.