I will be home for a few days from school and hope to make pizza twice. It would be nice if I could make 1 batch of dough and split it up into 2 subsets, where 1 portion of the dough could undergo a 1 day room temperature fermentation and the other subset could undergo a 3 day cold fermentation. I will be using a very standard Lehmann formulation, with KABF, 60% hydration, 1% oil, 1% sugar, 2.5% salt, and some amount of ADY. The temperature while I will be home will be close to 70F during the day, but I can put the dough in certain locations in my house so that the temperature won't get above 65F during the day and 60F at night. I have been using 0.5% ADY for 3 day cold ferments, which I think may be slightly high (I usually bulk for 1 day, ball, then cold ferment for 2 more days). Is there a ADY percentage that you think would work for both the 1 day room temperature ferment (@ 60-70F) and the 3 day cold ferment (@36F), assuming that the final dough temperature will be the same for both doughs (as they would be mixed together)? If so, what target finished dough temperature should I shoot for and at what temperature should the room temperature ferment occur at?