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Thrustvector-
My understanding is most pizzerias in Naples don’t have fridges, so the dough is made with a tiny amount of yeast but left for 24 hours or more to develop flavour. That sourdough recipe has a tiny bit of starter compared to most of the bread I make so it seems to need the ambient proving temp to give the bacteria a chance to work their magic.
dancing james
This is the version I have been using. Generally ambient prove for over 30 hours.
https://www.goodtoknow.co.uk/food/make-sourdough-pizza-398823