What did the S&F’s change in the final product Vs no S&F’s?
The S&Fs gave my dough balls structural integrity. Before the S&Fs the small doughs (350g/12") would pancake. Very hard to handle and I hated the cornicione. By just implementing two sets of S&Fs the dough structure is so pronounced and maintained such integrity that I can use these doughs after 5 days, even when they are stuck to each other and they peel off without being degassed. Total game changer.
I was almost able to visit the last time I was back east. I look forward to trying your pizza some day! - especially that vodka pepp pie or the fresh clam! 
Are you able to keep a pretty consistent room temp during the S/Fs or are you putting the bulk in the cooler so you don't have to consider that variable as the seasons change etc.
My R/T fluctuates INSANELY.!!! Zero control - I posted an IG story yesterday showing the R/T was 97+!!! What I've been doing lately is: I finish my mix (about 30-35 minutes in a Hobart which adds crazy friction/heat), then I divide the dough into two dough bins and let rest 5 minutes, then do S&F #1 and start my next mix. Then I do the 2nd S&F just as my current mix is finishing. Plastic wrap and in the walkin.
My current thought process is not to deviate from the time, but rather decrease my IDY. I'm currently down to less than 1g of IDY per kilo of my flour blend...
Agree 100%. Even changes you don't notice can make a meaningful difference. That's why you can tell someone exactly how you make your pizza, and it's still all but certain that they can't make your pizza.
You hit the nail squarely on the head!
I'm so fortunate that the top guys in the industry love to talk workflows and you'd be ASTOUNDED at the flours used - brand means NOTHING. There's a guy at the very top of the NY game that buys his flour solely based on price - I'm talking whitelabels from mills that are never mentioned here. Because it's all about workflow.
I'm not a science guy. My workflow/formulas are entirely based on the mix I did the day before and how it's fermenting. I don't make every pie - in fact, I only make occasional pizzas. But I've done every single batch of dough from beginning to end, including cutting/rolling because I go by feel and reaction. The only way to do this is by having my hand in it every day.
I don't know the temp of the water I use, nor the pre or post mix Dough temp. To me it means nothing. I'm totally obsessed with my ambient temp and the amount of ice I put into the mix based on the previous fermentation. Right now I'm doing 7 kilos of ice in a 67% hydration mix. I've gone to 8 kilos a couple times, never below 6. It's all in the feel and past mixes.
So yeah. I can give you the "recipe" but there's no way anyone comes close to my result. Doesn't mean mine is better or worse than yours or anyone's - it's just different...
