Lots of interesting info here with regard to baking pizza (I'm a huge fan of the Baking Steel). However, if you aren't taking the time to make your dough ahead of time (1-3 days), it's all for naught.
No-knead methods (like the Lahey dough) make this trivial. I usually mix and leave overnight for 22-23h, room temp. For longer cold fermentation either I use more yeast or I'll let it develop at room temp before transferring to the fridge.
while that can certainly help the dough flavor, in my experience, it doesn't really affect baking