If you are patient, you can do your bulk fermentation for 72 for additional flavor. Bonus if you also add some "discard" sourdough starter at the beginning for a more sourdough tang.
Oh yes, this is a great tip. In fact you can also use sourdough right away for the pizza, it creates a different flavor. Can't say it is better, it is different. With the sourdough you have to be careful with not having a too acidy dough. At some point the acid will attack your gluten matrix and result in your dough becoming super sticky.