Thanks for this meticulous wealth of information. I used your dough formulation and workflow as much as time allowed (100% Caputo, 62.5% water, 1.3% Ischia starter, 3% salt / 24 hours bulk at 65F, 20 hours balled at 65F, 2-3 hours room temp which was around 71F) to make some of my most phenomenal pies yet. The dough was just killer. I now understand what you mean about there not being a lot of raw flour flavor. There's a lightness to it that, if you don't pay attention, you can eat like 10 slices before fulling full.
Ideally, I'd like to get 24 hours bulk at 65F, then 24 hours balled at 65F. I think I also could have used more like 3-4 hours at 71 degrees / room temp.
I've got some dough in my dough cooler (old wine fridge set to 65F) right now but only have 44 hours before bake time. Would you say the 24 hours balled is more important than a full 24 hours bulk? I'm thinking 17 hours bulk, 24 hours balled, and 3 hours room temp. Also, would more time at 65F yield more formation of gluten or is it simply to achieve the maximum sourdough flavor?
Pics from last night's bake:
Margherita with Calabrian chili oil & underside
Brussel sprouts, pancetta, olive oil, sliced garlic, pecorino romano, buffalo mozzarella