In my eternal quest at the perfect sourdough Verace Napoletano pizza, I have tried various approaches. In my latest, I tried a autolyse of sorts; adding in salt at the last moment, a minimal mix, and with a bit of folding, then popping the whole lot into the fridge for bulk ferment. The next day I divided and tested one ball of dough, letting it sit on the counter till I felt it was ready to bake. The results were fantastic, though I only had bufala mozzarella, which melted like a lake of milk. Still, the pizza was good with exceptional cornicione.