I have a question for you.....
I made up a batch of your dough recipe per your formula (100% Caputo 00, 57% HR, 2.9% salt, 14.3% Ischia culture). 3 hours at room temp (about 23C), then into the fridge (at 7c vs the 5c you have).
The first ball I tried yesterday (48 hours in fridge) was extremely soft and not very workable - so soft it stuck all over the peel. The dough seems to have fermented very quickly due to the 14% starter. So my question is, is the 50gr of starter in your recipe correct or should it be 5g, which would be about the same as Craig's 1.3%.
I'll try another ball today, but looking at them this morning, they are way overblown.
Anyway - I guess there a couple of possibilities:
1) My Ischia culture is much more active than yours so I need to use less
2) There's a big difference between 5C and 7C fridge temperatures.
I will build up a new batch and see how that goes - probably use half the amount of starter this time....