I wanted to try the same thing but using Verasano's method & recipe. I'm a little confused with this; Verasano uses 9% starter & refrigerates his formed dough balls about 20 minutes after the final dough has been completed & doesn't remove the dough from his fridge until about 80 minutes prior to making his pizza. How does he get such great results??? Am I missing something? Is it because he uses 9% starter vs. 5%?
Matt,
There are a few other possibilities. First, I believe that Jeff Varasano is no longer using 9% starter but rather 5%. However, the 5% is with respect to the total dough weight, not total formula water. If so, as noted below, that translates into a higher percent, around 12.77%, when measured with respect to the total formula water. Second, he used commercial yeast in addition to the natural starter. Third, the time from when the commercial yeast is incorporated into the dough until the dough goes into the refrigerator is quite long. This gives the dough a head start on fermenting before it goes into the refrigerator.
To have a record, I converted Jeff's baker's percent methodology to be usable in the preferment dough calculating tool at
http://www.pizzamaking.com/preferment_calculator.html. I believe I got everything right, but if perchance I made an error, I hope someone will bring it to my attention. For purposes of using the preferment dough calculating tool, I used Jeff's numbers for one pizza from his recipe page as referenced at his new website. I also included the IDY, which Jeff included in his spreadsheet. He may or may not be using it anymore. Here is what I got:
Total Formula: Flour (100%): Water (66.9517%): Salt (3.4188%): IDY (0.2849%): Total (170.6554%):
Preferment: Flour: Water: Total:
Final Dough: Flour: Water: Salt: IDY: Preferment: Total:
 175.5 g  6.19 oz  0.39 lbs 117.5 g  4.14 oz  0.26 lbs 6 g  0.21 oz  0.01 lbs  1.07 tsp  0.36 tbsp 0.5 g  0.02 oz  0 lbs  0.17 tsp  0.06 tbsp 299.5 g  10.56 oz  0.66 lbs  TF = N/A 7.5 g  0.26 oz  0.02 lbs 7.5 g  0.26 oz  0.02 lbs 15 g  0.53 oz  0.03 lbs
168 g  5.93 oz  0.37 lbs 110 g  3.88 oz  0.24 lbs 6 g  0.21 oz  0.01 lbs  1.07 tsp  0.36 tbsp 0.5 g  0.02 oz  0 lbs  0.17 tsp  0.06 tbsp 15 g  0.53 oz  0.03 lbs 299.5 g  10.56 oz  0.66 lbs  TF = N/A

Note: 15 grams starter divided by 117.50 grams water = 12.77%; assumes regular salt, not Kosher
Peter