Here's an experimental pizza using Steve's 24 hr. rise time suggestion to achieve a crispy crackery crust. Risen at 72 degrees in a sealed un-oiled 1 gal. ziplock bag with offgassing gasses removed periodically throughout the rising process.
Here's what was observed:
Crust was indeed crispier than my 24 hr. refrig. risen ones.
Crust had a fermented taste.
Crust had a fermented smell when removed from plastic bag this am. (Reminded me of when my dad would rack wine in the basement)
Cooking time was a little longer than the usual 6-8 mins. More like 10 mins. at 550 degrees. Crust wasn't as browned as much as my normal pies.
Crust was the crispiest I've ever had but fermented taste detracted from what was gained in crispyness.
When the dough had finished rising it had more entrapped gasses and largest volume I've ever experienced.
Pie was okay in the taste department. Crispyness was fantastic. Dough was a little stubborn to work with. Had to do the "pinch it together and fold it over" trick to cover up some holes that developed while working this dough. Dough had a good resistance to seeping in of sauce at sauce/dough interface.
I tried a new bottled sauce and went with a motz/provo blend. (Ran out of Grande and no time to travel 20 miles to get some this wk.end).
The sauce I tried as an experiment is a keeper. It has a home made taste about it without crossing over into the spaghetti sauce taste zone, which is common for pre-made sauces.
Next weekend it will be back to the regular dough (unless Steve or Pete or PF can get me squared away on the fermentation issue). I dunno, maybe fermentation taste is desirable in some areas? The wife didn't mind it at all btw.