Despite all the talk of storing the dough in the fridge for one or two nights for the flavour to develope, I simply can't replicate it.
From the same batch, my counter rise, one night rise and two night rise taste indistinguishable. In the end, I probably prefer the counter rise, since the dough is less wet from overnight hydration and handles better.
I am using general purpose (12% protein) flour with a home oven. Even Steve says the taste benefits from retardation are minimal. Has anyone made much better tasting pizza using GP flour and regular oven with retardation?