In regards to leoparding, I achieve my best results on a two-day cold ferment. I like to take the dough balls (62% hydration/fresh yeast/no oil) out of the fridge and warm them to room temperature (approx 45 mins). Then, I subject the pizza to at least 770 degrees (oven floor temp).
Good Luck! This is a great forum to learn the CRAFT of pizzamaking!