I used Craig's formulation again, except I decided to make my first pizza with an Ischia culture. The temperature here in SoCal is such that my room temp is basically 70 degrees. So according to Craig's predictive model I decided to use 3% liquid culture (used about 3 hours after feeding it with AP flour) to get a 24-hour fermentation.
I used the food processor as I did with my IDY-based pizza, so it's pretty much identical. The dough was about 75 degrees when it came out of the processor, I kneaded it a bit, 10 minute rest, and two "stretch-and-folds" separated by 15 minutes.
I didn't detect much of a difference flavor-wise compared to using IDY, but the underskirt texture was outstanding and I think that the chew factor of the GM bread flour was perhaps increased. I didn't get as much overall rise as I was hoping for. Perhaps if I go back to feeding the culture with dark rye flour it'll pack more punch? Comments or suggestions are welcome.
I think I've just entered pizza "graduate school"!