Probably cold ferment, I don't want to do room temp anymore until I get a more accurate scale.
The reason I posted the question about the manner of fermentation is because the classic Neapolitan pizza dough made in Naples relies on room temperature fermentation. Sometimes special rooms at the right temperatures may be used, and on occasion the dough can be temporarily held under refrigeration (but not for fermentation purposes), but the basic fermentation is room temperature fermentation. Where the salt comes into play is to use it to control the fermentation process, especially as the seasons change. From what I have read, and from what Marco (pizzanapoletana) has written, it appears that it can take a fair amount of salt (in the high two percent range) to control the fermentation. But, typically, less salt might be used in the winter and more in the summer. Of course, there are other ways of achieving the same objective, such as using more or less flour (since the water quantity is fixed, using more or less flour alters the hydration value and, hence, the rate of fermentation), using more or less yeast (or starter), or using warmer or colder water. In practice, the skilled pizzaiolo might use a combination of these measures. But the end objective is to make dough that is ready at about the same times each day when the doors open to patrons.
One of the things I have observed is that some people, including professionals, might choose to make cold fermented dough for their Neapolitan style pizzas. And, in so doing, they may use the same amount of yeast as is used for the classic Neapolitan dough that is subjected to room temperature fermentation. I do not believe that that is necessary. Salt in a range of 1.75-2% should be sufficient. Over the years, I have done hundreds of Sodium/salt calculations relating to dough formulations for cold fermentation applications, and I have not seen salt in a commercial setting that is around 3%. Some may get as high as 2.5% but that is not as common as using lower values.
Another thing to keep in mind is that Neapolitan pizzas tend to be of smaller size and the amounts of cheese, sauce and toppings also tend to be quite modest in quantity, with overall low salt levels. And very salty meat toppings (like pepperoni and sausage) are not common. So, even with the high salt levels in the crust, the total salt impact on taste on the palate for the pizza is in a tolerable range.