Matt,

Norma's problem is that she has a logistics dilemma. She makes pizza at market only one day of the week, on Tuesday's, and everything has to be done on the premises. She cannot make or start things at home and bring them to market. If she were to use the Ischia starter at market at, say, 5% of the formula water (8.3 grams of the Ischia starter), to abide by the percent that Marco (pizzanapoletana) uses to distinguish pizza dough from bread dough, and then go straight to the deli case/cooler, I don't think that she would get sufficient fermentation by the time she has to use the dough. Or maybe she would have to use an extraordinarily long temper time to get adequate fermentation, which might not be possible if she has to start selling pizzas at around lunchtime. I don't know if Norma can find a way to use only an ambient temperature fermentation scheme, based on using an Ischia starter of up to 5% of the formula water, that would fit within the hours of the market within which Norma is required to operate. You might recall that Marco advocated the use of small quantities of starter (up to 5% of the formula water) for a room temperature fermentation only. Since he was not a believer of using cold fermentation with natural starters and the Caputo flour, he never told us how to use such starters in a cold fermentation scheme.

I think Norma's solution may be a sequence of ambient temperature bulk fermentation/division, cold fermentation, and a temper period. If I am correct on this, this means that Norma may have to give up something in the quality or characteristics of the finished crust and crumb. Until Norma can assess the results, we won't know if what she loses is material or even noticeable by her and her tasters. If Norma is successful with using her Ischia preferment at 15% of the formula flour, with room to spare, then she might be able to scale back the amount of Ischia preferment the next time. Right now, Norma is only trying to figure out if there is a scheme that will fit the window of hours that she has to stay within at market.

Peter