I'd like to share my testing results with you in this post.
I will begin with the biggest batch I've ever made during my Pizza Party last night :-) --> I specifically set this event up so I could practice more. I made 12 Classic Italian pizzas (2 from each type) and I set it up in a way that flavor increases in complexity as we go.
Dough uses a hydration of 65% and flour used was Caputo blue. I did a 48h bulk CF and a 12h balled CF (from now on, I will write as: 48+12) at 4°C.
Oven was set at 400°C top and bottom.