I thought I would let you know my plans and schedule. I am going to try to make 2 doughs, one with IDY and one with the pre-ferment,so that I have a comparison. That way, maybe I can provide you some information that will be useful to you. I have the starter thawing in the refridgerator, and I estimate that it will be Friday or Saturday when it is ready for feeding, which I'll do twice at least. So, I will try to make the doughs maybe Monday evening or Tuesday evening, then keep them in the refridgerator for several days-- probably baking the pizzas next weekend. I will try to notice all that I can and report back. I don't have a pizza stone, so I thought that I would place them on an inverted pan, similar to what is described in Reinhardt's Breadmaker's Apprentice
Also, I plan to add the IDY and preferments late, as in your KA process, hydrating the flour first.
Will keep you posted. I'll try to remember to post the results on the other thread, too.