Pizza dough? Warm water or longer fermentation?

[carlh80]

I’ve been researching the perfect Neapolitan Pizza dough. I’ve found most are similar but vary on one aspect..
Some state that the water you use to activate the yeast has to be at a perfect temperature.
The others states leave stand at room temp for up to 20 hours and in the fridge for up to 2 days???

I’ll obviously experiment to find my favourite version but which technique does everyone use personally?

[oblertone]

Personally, I use instant/quick yeast and have never had a complaint.

[cowolter]

Warmer means quicker fermentation, which makes the dough useable a little more quickly but also means less flavor,development.
I prefer room temp water unless I want the pizza like right now.

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[Bo]

I use fresh yeast, red 00 caputo flour and make the dough the night before proving at room temperature.