PizzApp help

[San Jose Dale]

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?

[Pete_da_Bayer]

Hi,
It takes also time for the dough to cool down in the fridge. This may not equal the time that it takes to warm up again to a 100%, but still, I would use Pizzapp more or less literally. The only thing i recommend is to let the dough start at RT for 1-2 hrs before you put it inside the fridge. I wouldn`t take that time into account in the app, only the  3-4 hrs, when you take it out.
Cheers
Peter