For what it's worth, and this may be obvious to most, but I really saw significant improvement in the flavor of my crust by extending my room temp fermentation instead of the "fermentation" in the fridge. This is a pic of the Mozza dough recipe, with a bit of cheat by mixing all ingredients together as opposed to letting a sponge ferment for a while.
I let this ferment at around 70 degrees for about 30 hours at room temp, then 2 days in the fridge. The flavor of the crust was much nicer than previous attempts when I threw this right into the fridge for 3 days once after following the recipe with a room temp rise of only 12 hours.
And if your interested ... this is fresh mozz, san marzano tomato sauce with a pinch of salt and sugar simmered for a while to reduce water and thicken it up, then basil with about 1 minute left and parm reg after I pulled it out. About 5 minutes at 550 on my baking steel.