Very nice pies. Chau.
I've been giving a lot of thought to this topic lately, even after the mediocre results described in the first post of this thread. I had just embarked on the Tartine voyage. Many, many batches of Tartine dough later, I think I am ready to give it another try. As a result of all I've learned, my approach will be somewhat different than the before. Plan is to build the dough on Sunday to bake on Monday. Caputo, many folds, Tuscan starter, room temp and then overnight in fridge. There is a pretty big difference in the amount of starter in the Tartine dough and in my regular pizza dough. Maybe I'll split the difference.