IF you are going to make a room temperature fermented dough, then I see no particular reason to have both yeast and SD. The SD only dough should be better. It is what I do (with many thanks to you for getting me there).
IF, however, your intent is to make a cold fermented dough, for scheduling management and whatever other reasons you may have, then a yeast based dough will be better than an SD based dough. But, a yeast based dough that is supplemented with sD for flavor, will likely be better than that.
Not withstanding the merits or lack of merits of a cold ferment at all, I think it is:
Room temp ferment:
For cold ferment:
yeast + SD > yeast > SD
Does that make sense?
mitchjg, you hit the nail on the head for me personally. As the person who contacted Norma prompting the this thread, I found that adding 20% KA starter along with IDY greatly enhanced the flavor and a cold ferment, as well as allowing for easy management and scheduling.
As Norma stated in the original post, my style has been Chicago thin and cracker thin. Maybe it's because these recipes tend to lean towards very tiny amounts of IDY to compete with the KA starter, but the result is the most delicious thin and cracker crust pizzas I have ever eaten. I contacted Norma to get her input on this method as a result of her thread to improve flavor in a dough.
Most of this discussion has been theoretical, but I can tell you as a practical matter that I have made over 200 pizzas using this method and the flavor is light years ahead of any thin or cracker I have ever eaten.
I don't consider myself to be in the same league with regard to pizza knowledge and experience compared to many of the top experts on this forum, so I don't know the answers to whether this is better than another method, or whether it belongs in this forum, or what things are appropriate for a moderator to say. But what I do know is that the method works, and it makes a highly delicious pizza (at the very least, in the thin and cracker style) and isn't that the reason why we come to this website?
Norma wanted to further investigate the success I had, to see how it applied in a NY style, and I thank you Norma for giving it a try, and for your unending quest for knowledge, from which we all benefit. Not to mention your unending kindness.....