Any self-reapecting pizzeria will cold ferment for three days before attempting to make pizzas with it.

I think/thought this thread had devolved into 'regular' loaf bread - indeed my pizza dough spends at least a day in the fridge after a slightly shorter time 'bulk' outside.

Interesting you say that though, because I find three days about the limit, starts to really over-ferment, becoming really 'pockety', even at refrigeration temperatures. I suppose if I did it all in there as you imply, no fermentation time at room temp. at all, that might be better?

How much salt are you adding? How cold is your fridge?

How active is your sourdough starter? Commercial yeast by contrast tends to be very active, so timings are shorter.

Correct timing depends a lot on temperature and how much salt you add to your dough.

Sure, I was just questioning the implication that 24h 'because rye' was a lot really. (Or if that was the the implication.)

No, I just meant to say sourdough fermentation is slower than a quick rise enabled by commercial yeast. Though I do ferment rye breads longer than wheat, and with a rye bread, you would also usually sour more of the bread, like up to 50% of total flour amount.

That said, I think they cultivate newer rye varieties to be less rich with enzymes. I presume that is to meet the requirements of industrial baking.