When you state that the dough is fermented at a "controlled room temperature of x", is that a typical room temperature range at the place where the dough is fermented or do you actually "control" the room temperature range?
Dear Peter, to fully answer your question, and perhaps to benefit some beginners here in this forum, I need to do a little explaining. For the purpose of making pizza dough and fermenting it for a long period of time (about 24 or more hours) with as little as leavening culture or fresh yeast possible, my optimal temperature range is 77° to 67° to 78°-81° F
under the extant conditions in and around my kitchen during summers. To that effect, I usually begin making dough around 9:00 PM, during nighttime
, when the outdoor and indoor temperatures are subsiding. As the German philosopher Georg Wilhelm Friedrich Hegel stated in his masterpiece, "Only when the dusk starts to fall does the owl of Minerva spread its wings and fly!" Given my particular situation and logistics, the nighttime heat diminution confers greater temperature manipulation than the daytime heat escalation.
By 10:00 PM, after the dough is made in my kitchen (which is about 77° F during summer, with the kitchen door, to the outside, and window fully open), I transfer the dough to the small entrance room, whose 3 out of 4 walls are made of glass and iron frames. Further, the entrance room is never subject to direct sunlight because of the tall trees surrounding it. With one window open, both the in and out doors closed, one small fan, not AC, running on medium speed by the open window, and the dough container placed inside a protective (against the direct fan blow) and roomy marble chamber (constructed with 5 white carrara marble tiles 19x19 inches, no top) placed on the naked floor,—the temperature at the floor-level of the chamber reaches about 70° F by 10:00 PM. By 12:00 AM, the floor-level temperature reaches about 67° F, and it is maintained all the way until around 9:00 or 10:00 AM, whereby the temperature gradually escalates to about 78° F by 4:00 PM. (If the floor-level temperature becomes hotter than necessary, I will place a couple of frozen water bottles inside the marble chamber to keep it cool. They work so well!) Thereafter, if needed, I transfer the dough balls back to the kitchen to enjoy warmer temperatures and to be relaxed and levitated. I use this method mostly during warm seasons; during cold seasons the dough stays in the kitchen most of the time. Good day!