Scot, thank you! I can't wait for her to start walking already.
My 4-yr old son loves to eat the pie right out of the oven "al libretto". It's amazing!
My starter is also Ischia and I maintain it at room temp @ 60% HD. My usual workflow is a long bulk fermentation at RT (60-65F) and a shorter balled rise (65-70F). I mix the starter and water, then add 3/4 of the flour. I mix the dough in my KA mixer at low speed and add the remaining flour a little at a time. During the 2-3 min mark, I add the salt. My total mix time is around 8 mins, no more than that. I let the dough rest for at least 20 mins. I will usually perform 1 full turn of stretch & fold before I put the dough away for bulk fermentation (24 hrs). I find that the S&F gives the dough just enough strength before starting the bulk fermentation. It also ensures that the dough will be smooth and somewhat tight.
After the 24 hrs, I start balling the dough for the 6-hr final rise. I find that this is the earliest that I can use the dough balls without any issues. They can go up to another 8-10 hrs at room temp.
Lately, I've been trying to work on eliminating the extra large bubbles in my dough which usually burns during the high heat bake. Tonight, I reversed my workflow and did a 2-hr bulk and 30-hr balled method. I was going for the less raised rim with a much more even leoparding which I commonly see with pizzerias in Naples like Da Michele and Gino Sorbillo. These pies were baked for 80 secs at 860F floor. I was going for a much shorter bake but I didn't manage the fire properly so the top needed some help, which lengthened my bake time. I think I got some success with the absence of burnt bubbles and a much more even leoparding and color around the cornicione. These pies were still very tender and light just like my other pies using the other method despite the longer bake time. Maybe another 4 hrs in the balled rise would be perfect. Oh well, till next time . . .
Here are some pics. I apologize for the poor quality.