Bryan. for sure on the counter and up to 32 hrs. In the cooler is really not an option for this recipe although you could mix it up, then to the cooler and then an 18hr to 24 rise on the counter. I usually make my dough the afternoon before so it goes a little over 24 hrs. I now, I now, you are thinking, Dude are you sure about on the counter. Yes that is the secret to the flavor.
It is also very important to bloom(proof some say) the yeast for 5 minutes before adding to the mix even if you use instant yeast. As I wrote, this is not a proofing process as much as it is a blooming.
I was a skeptic at first but I now make DKM's cracker crust more than I make my own American style. I have made a bunch of these.
Get ready, rolling it out will give you a good workout. If you use just a little four on the surface you roll it on it will stick a little so it want pop back as if it were a rubber band as bad.
Maybe DKM will add a bit more