So for the past few weeks, I've been making my dough (2 pies). Testing a full warm rise (8 to 9 hours) on one and a cold rise (4 to 6 days) on the other and then have it out for 1 to 2 hours before baking (Varasano-esque). And I have to say the tastes are almost similar (hard to tell, cause I'm not eating them on the same day) but the texture is very different. The rises are similar, but the warm rise is almost more chewy than the cold rise. Almost like a staler texture. That sounds bad, but if I only knew the warm rise, I wouldn't think it was bad or stale. But with the side-by-side comparison, it's almost as if the warm rise pizza was out for a day.
I might have to also test a longer warm rise? I never thought of leaving it out for 15 hours. This is the first time I'm hearing anyone doing that. I also have been feeding my starter 2 days before I use it. Which I feel I get a better rise, similar to those who proof the starter twice before using.
Anyway, right now, I'm all about the cold rise. Besides, the better texture, it's so much more convenient: make the dough one day and cook another.