Wow, I am so lucky getting all the fantastic response,
TXCraig1， I knew your big name here, I am not regular visitor though.
the cold rising thing has been hard coded in my understanding of proofing, it was from Jeff Varasano, and other famous people. I am a bit surprised it is a misinformation, which I need a bit time to convince myself, and actually, my experience didn't prove me the efficiency of cold rise the least. I will take some experiment to clarify my understanding in mind, I think. in any case, thank you so much, TXCraig1 for sharing me this knowledge.
to Norma, I bake the pie in an electronic oven with temperature between 400 C to 450 C. thank you as well for the link, I will spent time to read through
referring to the olive oil, it is not utilized in the dough, instead, it is sprayed on the topping of the crust. that's what I was referring to.
Texmex, thanks for the clear explanation too. it seems true from my side the performance of cold rise seems not consistent. I am curious why is that so, I have been wondering any deviation from a precise procedure producing an active yeast proof may play a critical role in managing the cold rise consistency, however, practically, it seems way beyond controllable if one wanted to manage this process correctly given so many variables in the equation if I am not wrong, temperature, organism in the flour, water, etc but, isn't it true these elements take their role as well when ferment in the room temperature? the only condition seems the assumption on lactobacilli works at low temperature might not be as valid. therefore, I will try several batches to see if the warm fermentation could be reliably managed by my side.
It is interesting to note Norma you used wild yeast together with commercial yeast. I tried before, but have some concern on it, partly because I believe each lactobacilli strain pairs well with certain type of yeast, when commercial yeast is mixed with Ischia for instance, I would worry about the cross contamination. since I have not been able to manage my Ischia reliably, I could not judge if my understanding is correct or not. literally, this concept seems valid to me. preferably to me, I would like to see the combination of wild yeast and commercial yeast could co-exist well in the entire fermentation, then, I will be able to reduce the risk of a flat pie in oven.
Thank you guys all again for the great help