Over the past several years I have tried all kinds of combinations of temps, times, ratios, nudging ever-closer to the method I now use which includes 70F for fermenting and 75F for proofing for 24-hour Ischia pizza doughs. I am using the ThermoKool with an error of +/-5F; a higher level of precision hasn't seemed necessary since I can achieve very consistent results - this dough seems pretty forgiving of minor variations in temp and time. Handling and baking temp/time seem most critical and I have been keeping the other steps constant as I try to improve my skills in this area. I will add two related observations that I have made previously:
1. When performing this kind of exhaustive testing, it was frequently the case that I would change a time or temp, observe the results, and make a conclusion of that particular parameter's role in the whole process only to discover that the next batch contradicted those results. After backtracking and rerunning tests, it often turned out that the results I observed had nothing to do with the parameter I changed. As mentioned above, handling and baking time/temp trump everything else.
2. After baking hundreds of pies, my preferences evolved. Conclusions about what tasted better a year ago are no longer valid.