The dough recipe is Dino's from Naples, so I'm not sweating any authenticity or flavor concerns. We do let it rest in bulk for about an hour before balling it up. Whatever we don't use that day goes into the fridge and is brought to room temp before we stretch it. The dough is really light. We don't use any starter - just flour, water, salt, & yeast. I'd love to do a 24 hr bulk ferment at room temp then ball for 6-8 hrs, but with our volume of 500-600 per day, it is logistically not possible. Dough that has never been refrigerated makes fantastic pizza. Room temp is the absolute key for us. When it's cold dough, the cornicione is flat and dense.
Da Michele does 1000 pizzas a day with an overnight bulk and they're most likely dealing with less space than you are. You're putting so many man hours into fresh pasta, homemade pancetta, bacon marmalade, but the reality is, like it or not, you're not a bacon marmalade ambassador or a fresh pasta ambassador, you're an ambassador for Neapolitan pizza, and a 1 hour bulk doesn't paint Neapolitan pizza in it's best light. Even the 2 hour bulk in the VPN literature doesn't do it justice (and goes to show you how mercenary the VPN really is).
With great power comes great responsibility
You've had national acclaim long before this segment. Shortchanging fermentation might be okay for someone that isn't in the spotlight, but, with your fame, you have a responsibility to represent Neapolitan in the best possible light.
And I don't care where Dino is from. He should know better.