On my first try with Caputo pizzeria flour, I made three batches of dough:
Dough 1 (4-day, cold ferment):
Dough 2 (15 hour, room-temp rise):
Dough 3 (15 hour, room-temp rise):
I've attached two pics; the first is of dough 1 and dough 2, the second is of dough 2 and dough 3. Two things are obvious: the cold dough, which had been out at room temp for a couple of hours when the pic was taken, did not rise nearly as much as the two room temp doughs; and the cold dough was much more slack than the room temp dough at the same hydration.
The best dough of the bunch, in terms of handling and baking (at about 400C) was dough 3. That said, even that dough was still too dry for my liking. I'm used to handling pizza dough (made with AP flour) at 72% hydration, so i found that these 3 batches were more difficult to spread, were much more elastic (they retracted too much), and they were only very slightly less likely to tear. Dough 2 wast the second-best performer, and dough 1 was the worst of the bunch. All three batches were less burn resistent than my usual AP flour doughs; these batches would burn at the bottom before they were browned on top. They did seem to produce more delicate and slightly less chewy pizze, though. I'm guessing that they would improve even more in that regard with higher hydration.
My conclusion is that room temp is the way to go. Next I want to try an even longer rise, with a higher hydration, and more salt. Here's what I'm thinking:
By my calculations, that would result in about 64.3% hydration. I can handle wet doughs, but is that OK for caputo? Would this recipe allow me to do a 20 hour room temp rise? How long should the bulk rise be for, before shaping?
PS: Sorry, I did not take any pics of the finished product.