Everything that fattony mentions suggests that he knows what he is talking about, and he has put his finger on all the right points. However, I tend to agree with scott on the room temperature fermentation, especially with the use of a preferment (starter). The best flavored Neapolitan crusts I have made came from using only a long room temperature fermentation and a natural preferment. I will say, however, that the cold fermentation of a Neapolitan dough does allow for better dough management, and I can see how a pizza operator (or a busy home pizza maker) might go for that approach for that reason. I also agree with fattony that, absent use of a preferment, a poolish does offer up the opportunity for better crust flavor. I also see room for increasing the amount of salt a bit as another way to control (slow down) the fermentation process.