One of the more interesting revelations I took away from my reading of Good Bread is Back, Steven Kaplan's survey of the French, particularly Parisian, artisanal bread revival, is that 3-6 hours of room temp bulk ferment is very much the norm. There are, of course, many variations on the theme, but the 3-6 hour bulk "pointage", as the French call it, is the central building block of flavor, particularly in baguettes. Even Philippe Gosselin, creator, according to Reinhart, of Pain a l'Ancienne method, the 24 hour cold autolyse, adds a three hour room temp pointage for his stunning baguettes. Calvel, the spiritual father of the French bread revival, also prefers a bulk rise in this range, the same one used by the Naples pizzaiolo, and by the great American pioneers in New York and New Haven.
I have settled into a 1% IDY, 4-6 hour rise for my NY style pizzas with great success (I also use bromated flour, thanks to the sterling advice of Scott123). Even if I use an overnight cold ferment, I use the same amount of yeast and follow with a counter rise of 3-4 hours. I get great flavor, great texture, and great oven spring. My only sticking point now is bake time; I have yet to invest in the equipment that will get me down to 4-4 1/2 minutes.
Larry's pizza looks delicious, and I am not surprised.