I recently figured out that I can add CT ferment to Neapolitan menu, duh! Before using the app, I would make dough, using ice cold water (followed Tony Gemignani formula), stash in the refrigerator for 48hrs. The allow dough to sit at RT for a few hours. I discovered after many cooks, that 3-4 hours worked best before using. Using this method, how would I input with PizzApp? I don’t think taking dough straight from the fridge would start the clock on RT ferment, it takes quite a while to come to RT? The least RT time the app allows is 1 hr. Using 1 hr Vs 4 hr RT ferment makes a big difference in amount ot yeast, like double. Any guidance?