I made a variation of Craig's room temperature fermented NY pizza dough.
Pendleton Power Flour - 100%
Water - 64%
IDY - 0.03%
Salt - 2.5%
Oil - 1%
I dissolved the IDY in a bit of 100 degree water - taken from the formula water. The flour, yeast and water (70 degrees) were mixed in a food processor for about 30 seconds. I then added the oil and salt and pulsed for another 15 seconds or so. The dough temp was about 75 degrees.
I kneaded it by hand for about 30 seconds and then I let it sit for about 10 minutes. After that, I gave it a single stretch-and-fold. I then placed in an oiled bowl for 24 hours at room temp (70 degrees).
I had a slight mishap removing the dough from the bowl (it partially folded over itself), so I wasn't able to stretch it as round as I usually do. I think that the oblong shape gave it a rustic, artisanal quality. Topped with that tasty NY pizzeria cheese that no one can get, sauce, calabrese salami, sweet Italian sausage and peppadew peppers. The pizza was baked in my Blackstone at 650-ish for 5 minutes. The pizza was dusted with black pepper, oregano and Aleppo pepper after the bake and the rim was brushed with olive oil.
I was surprised at the amount of oven spring given the minuscule amount of yeast. The crumb is the among the best I've ever made.