I enjoy watching your experiments and it is no secret that you have continual positive results with extended fermentation time windows.
What is your genuine opinion(as far as taste) between a same day, 24hr., and 48hr. dough, concerning the type you work with...thank you.
In regards to our laminated cracker dough (remember that we sheet our dough approximately 90 minutes after it is mixed and then refrigerate the formed skins until they are used). You simply can't use a same day dough using this process, you get crap! If a skin sits at least 24 hours, and all the stars line up right, you can have an excellent skin. An excellent skin bakes in 5 to 6 minutes (550 degrees apprx), has good oven spring, is golden brown and this all happens because there is a tremendous transfer of heat from the brick through the top of the pizza. Steam rolls off the top on a perfect skin. And using Mike's (Esson) description of the texture, it has an eggshell bottom, which yields easily to the tooth, and then has a soft middle. You can get these skins after 24 hours and they can last up to 72 hours...but it is all variable to the conditions you are in at the time.
In regards to the New York type pizzas, you get to taste the dough more and it is no surprise that time is a great builder of flavor. When I make these for my personal use...I always use prefermented flour (poolish), so I can enjoy the flavors a little sooner. I start making pizza after they've sat at least 24 hours in the fridge. For my taste, the texture matters just as much as the flavor and in fact I think the texture enhances the flavor...don't know why I believe that, but I do. That is why reballing dough is so exciting to me.....as the flavor of the dough increases as it ages, I can still get the texture I want by timing my reballings right. Most the best doughs I've eaten were 5 to 6 days old, but I've also experienced excellent 1 to 2 day doughs....and as for the texture I love, these also have an eggshell bottom which yields to a cloudlike texture above it.
Anyway Bob, that's how I like my pizza.