After trying to get a starter and a preferment incorporated into a dough I have been through several steps. A sourdough starter from local yeast which did not get much flavor to Ischia starter that resulted in a flavorful pizza but the color was pale.
After reading quite a bit my next step is to try using the Ischia starter as a preferment and giving it a warm fermentation, 60 degrees F exactly. I found a used wine cooler that ranges from 45-63! It's not big but can easily hold 6 dough balls in individual containers.
I'm going to keep everything about the recipe the same from my original post except for the steady temp which is ~15 degrees cooler than the house temp. I hope that this will slow down the yeast and allow for better browning. (where it is a normal oven I can't count on char for browning) If this does not work I will start playing with the times, then possible look into either limiting the amount of preferment or natural sugars. http://www.pizzamaking.com/forum/index.php/topic,17458.0.html
My goal is to make a flavorful dough that browns up nice in a 585 oven made with starter.
(maybe something like a Regina's or a PICCO in Boston.
Where this isn't quite NY nor am I baking in 90sec so I put it in general pizza making.