The matter of blistering was on my mind because of the interest that was expressed by member DNA Dan in the blistering that the Round Table pizza crusts exhibit. Dan is hell bent on replicating the blistering, which apparently is a hallmark of the RT crusts. I thought that it might have been poor dough management. Apparently it isn't. Dan tried the Harvest King flour, so maybe he can try giotto's dough preparation.
I might add that when I made the recent 12+-day dough that yielded decent blistering, I made the top of the dough, with all the yeast detritus, etc., the bottom of the skin. I, too, used cold water and added the yeast at the end of the dough making process, but in my case it was IDY, not ADY.