This may be more of a blanket dough question, but that most consider the properties of "00" flour typical to Neopolitan Style, I would like your thoughts about regulating the fermentation with this dough regardless of what yeast is used. The Craig's yeast / temp / and time chart is a handy resource. So often though, uncontrolled fluctuations in temp push the dough unexpectedly either faster or slower to its peak.
Say I have a gathering that pizza will be the focal point and dough is made estimating ideal fermentation to hit that exact time for baking. Assuming the "ideal" fementation can only be gauged visually, what is the process most use to either enhance rise by bringing dough to a higher ambient temp or bring it to that sweet spot and cool it to preseve the sweet spot for Neoploitan?