Agreed 100% room temp is the way to go ! I do not use starter either, and have just recently gone to 24 bulk and fridge time based on the volume required for my weekend Parties with the mobile.
then I add + 3-6 hrs to come to temp based on all the variables. If I have Back to Back sat and sun parties dough stays in fridge for another day or 2 if required with no problem. As long as its 100% room temp when baking I do not notice any difference in the cornicione as long as its brought to full room temp as you mentioned.
What a testament to a great oven that Stefano puts out 500 a day day in day out and no issues! awesome.
BTW your stretch looked fine to me and I am sure you can throw down for sure !!
the Tiny hole I thought I saw was on the one in the oven you ( or someones arms) were spinning, thought I saw a touch of cheese coming thru I could be dreamin
I am not pickin on you Jay, please don't think that. Just another fanatic like most here. I Love what you are doing !! again you were my inspiration when your FWI unit was cooking in your driveway, and I watched you at the news station ! bingo a light went off. I drool over your face book shots everytime you instagram one up there keeps me going and Motivated for sure!