Ok, so I've probably tried at least five or six times to do a cold ferment, of different time durations: 24, 48, and 72 hour; usually using different flours. However, no matter what I try, I do not (nor does anyone else) detect any noticeable difference in flavor or texture over the dough that I've made 2-3 hours prior to baking. :(
Oh, the flours I've used so far include: KAF bread flour, KAF Sir Lancelot (High Gluten), Giusto's High Performer (high gluten), Tony's flour, and the High Mountain - High Gluten flours (both from Central Milling). There's another high-gluten flour I've tried but cannot remember the name (got it at Smart & Final grocery store-bulk section).
I've also tried adding a pre-ferment...
Also, I bake my pizzas on a steel (bakingsteel.com), and I typically used the 'broiler' method.
I've used the recipe in Tony's book, I've used recipes I've seen on youtube, I've tried different yeasts, and still, nothing different.
So, I'm wondering if there are any suggestions or ideas as to why the dough I make and cold ferment tastes no different than the dough I make 2-3 hours prior to baking.
I've tried being very flexible and open-minded about trying different things, but at this point I'm just getting frustrated by the lack of better results of cold-fermenting.