When you posted your dough formulation earlier, I thought that perhaps you were trying to reproduce the results of using a long fermented, naturally leavened dough but using commercial yeast rather than wild yeast, along the lines, for example, of a recipe like the one originally posted by Marco at Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,1415.msg12915.html#msg12915
. There is no reason why you can't make a same-day, commercially-leavened Caputo dough. That is easier and more convenient to do from a business management standpoint than making a 24+ hour room temperature fermented dough. That may be part of the reason why commercial operators in Naples use a same-day dough. And, as pointed out above, the Caputo 00 Pizzeria flour has the right characteristics for a same-day dough. Since you asked for an "authentic" Neapolitan dough, such a same-day dough would pass that test of authenticity. From what I understand, in Naples, the doughs are never cold fermented. There may be some storage in a cooler as a holding mechanism, but not for fermentation purposes as such. For example, after the second rise, the dough balls may be held in a cooler pending use after the second rise, a period that, according to the VPN disciplinaire, can extend out to six hours. I believe that this may have been contemplated by the language in Article 3, paragraph 2 of the disciplinaire: By controlling storage temperature, these dough balls can then be used at any time within the following 6 hours
In your case, you might want to repeat your recipe but using an amount of fresh yeast that will allow you to make a dough within a window of about 7-9 hours, at room temperature. As noted earlier, your recipe calls for about 0.12% fresh yeast as a percent of formula flour. A more typical amount might be around 0.20% fresh yeast, which is the rate of usage that was called for in a Caputo dough recipe that was given to me some time ago by the importer of the Caputo flour. That recipe is set forth at Reply 10 at http://www.pizzamaking.com/forum/index.php/topic,783.msg7219.html#msg7219
. Another Neapolitan dough recipe, at http://www.woodstone-corp.com/cooking_naples_style_dough.htm
, calls for 0.30% fresh yeast but the flour used in that recipe is the Caputo Red flour, not the Pizzeria flour, and the hydration is on the low side, which may require the higher yeast usage. The dough recipe recommended by the U.S. VPN organization, at http://www.verapizzanapoletana.org/vpn/ricetta.htm
, calls for yeast (fresh yeast) at the rate of about 0.16% of the formula flour. Unless it is really hot where you are in Canada this time of year, you might try using 0.20% fresh yeast and see how that works out for you. You can later make adjustments as dictated by your results. Whatever recipe you use, I suggest that you use member November's poppy seed trick as described in http://www.pizzamaking.com/forum/index.php/topic,6914.0.html
. That way, you should be able to monitor the progress of the rise of your bulk dough and dough balls throughout the entire fermentation process.
I personally think that you should master the basic principles of making room-temperature fermented Caputo doughs before venturing into the use of natural starters. Of course, if you think that you have already mastered those principles from your prior experiences with the flour blends you were using before acquiring the Caputo Pizzeria flour, then you can of course give serious thought to getting one or more well proven starter cultures, such as the Italian ones sold by Ed Wood.
EDIT (6/14/16): For a Wayback Machine version of the above inoperative Woodstone link, see http://web.archive.org/web/20090215125027/http://www.woodstone-corp.com/cooking_naples_style_dough.htm