I guess we will have to disagree on this one. I do three day room temp rises all the time and that last 12 hours makes a big difference for me.
When I do 3 day room temp ferments, there's differences in the last 12 hours, but it's not that dramatic and I work with malted flours. When you remove those enzymes from the picture, the fermentation window widens. As long as you're fermenting at cellar temps (like Roberto does) and using a miniscule amount of yeast, fermentation stays pretty constant and doesn't run away on you towards the end.
The window from 6 to 18 hours is incredibly vast in terms of differences in fermentation. 60 to 72, much less. There's always going to be that optimum hour, that as a home baker, I try to hit, but, on a commercial level, using unmalted flour, 60-72 is acceptable and isn't cheating the customers consuming 60 hour dough.
Now, 24-36 is going to be more dramatic than 60-72 and less dramatic than 6-18. Maybe I missed the mark by saying 24-36, but since Craig's memory is better than mine, Roberto is at 72 (with most likely a 12 hour window), so I still stand by my statement that varying levels of fermentation are not a factor here. Assuming that the oven is at exactly the same temp, if Roberto's lunch pizza has noticeable differences when compare to his dinner pie, I'll eat my hat