Ahhhh to sad when the thread died i was exited about more CF VS RT even though it was not the original question.
Are everybody in the same opinion about CF sourdough? That CF promotes more acetic acid from the heterofermentative LAB?
We dont want sour pizza right?
About yeast the quesion is. Does longer time fermenting make a better taste (yes taste is extremly important according to me in the crust) and crust. The crust i think is personal but taste maby all can agree on something.
So if time makes a better taste. Is there a timelimit where you get over the hill and start to taste better?
If 48h cf goes against rt who will win and why? Will more higher alcohol and estrar be made during the cold temp?
What can you expect in difference in texture?
Can a 9 hour rt taste as good as a 24 h rt dough.
and so on. We will have to make tests.
Hahaha %$# my english is not so good
For original question. You must experiment. All flour make different pizza as well as other ingredients. It will be different strong. Some need 5 hours in ball some need longer. Some if they are to strong (elastic) will never be good. If one day to weak you must make shorter in ball and the other way around. Support on the side is a good way to make less developed gluten that still hold its shape until it reach the oven.
A pizza that you can handle will always be better than a more weak dough you can not handle. Thin spots and flour on the sides etc.
Only change 1 variable during experiments.
This is for both RT and CF. My opinion.