Here goes my language again!
Sorry to all.
Pete-zza, no, the best result was obtained when the dough was fermented for 24 hours at ambient temperature.
Then, first one 24 hs ambient temperature fermented dough, second 12 hs ambient temperature fermented dough, third +24 hs refrigerated dough
November, the flavor difference is there, as noticed, however, the behavior of the dough when baked (and even stretched) was different, showing an explosive develop and lot of holes in the cornicione, in the case of the 24 hs ambient temperature dough.
And yes, the preferment or starter was the fed Camaldoli or Ischia.