Great, 8-10 hours is really no different from 12 hours. You can adjust your yeast levels up and down according to what you want. Sometimes, if I'm up early, then I'll cut the yeast back to bake by 7pm. Or if I end up making dough later in the day, then I up the yeast. ADY and IDY will give virtually the same results. I haven't used ADY in a while, so I will give you amounts based on my old notes, but you will have to adjust according to the dough. If it is growing a bit too fast, then stick it in the fridge, if it's growing to slow then place it in a warm spot like inside the oven with the light on or under a lamp.
I'd like you to start off with a 64% hydration dough. It seems a bit high but same day doughs can tolerate more water.
Before you go making a big batch, make a tester batch of about 2 dough balls to see how it works out. YOu can make adjustments as you see fit. Then use your modified recipe on bake day.
Flour 100% caputo 00 pizzeria flour
water 64% room temp bottled water
Salt 2.5% or less.
o.2% ADY should get you into the ball park of 8-10 hours at a room temp ~75F. If your kitchen is warmer, it will be ready in 6 hours so decrease the amount next time. If kitchen is cooler, it might take longer. So you will just have to experiment with the yeast amounts. Plus I'm at a higher altitude, so these numbers may not be exactly the same for you.
-Measure water into KA bowl, add ADY and salt and mix on spd 1 for a few minutes to dissolve.
-measure out flour. Dump 50-60% of flour in bowl and mix on spd 1 to incorporate. AFter 20 seconds or so, add half of the remaining, let mix for another 10-20 seconds, and dump in the rest of the flour.
-Mix for about 2 minutes so that everything is incorporated. No lumps or dry spots here. Dough can be rough and doesn't have to be smooth.
-cover and let rest for 45m - 1 hour. Mix on spd 1 for 4-5 min or until the dough starts to pull from the sides then stop. Don't mix it too much beyond this point.
-Pull the dough out and ball it up gently and into a resting container, covered. *use a see through container*
-Rest 10 min. The dough should soften up quit a bit or become more slack. Do 3-4 folds to ball it up again, weigh it and make a note somewhere, and return to container. Push the ball down to flatten it out and use some masking tape to mark the top of the dough. You can use a rubber band as well for this. The dough at this point should be fairly white, smooth, and supple.
-Allow the dough to bulk rise to 50-75%. A doubling is 100%. So half to almost double.
-Take the dough out, and divide it into equal portions and ball it up. There are lots of different methods to balling. If you want an open crumb, don't degass the dough when balling and ball gently. If you want a tighter crumb then ball tightly. unto you, but I usually go with a gentle to moderately firm approach. This is because over balling is one of the factors that leads to toughness.
-Allow the dough to proof up to double or more then bake. You can eyeball this part.
-If you proof them in round containers, then use a bit of paper towel to brush the inside of the bowl with oil. As mentioned before, dusk the top, turn the bowl over and let the dough fall out. DO NOT wrestle the dough out! Try not to degas the dough while opening the skin.
-cover the entered dough ball with bench flour. You can shake off the excess as you open the dough. At this point, if there is sufficient strength in the dough, it will take on a small amount of bench flour regardless of how much you put on it. If a dough is requiring a lot of bench flour, that means the gluten has not been developed enough for the amount of water used.
-Bake at 800 for about 1.5m +. Enjoy and please post pics.