Yes Ryan. About a 6hr poolish.
About 10-12 years ago, I always used to do a preferment. Oddly, considering prefermenting is not exactly for beginners, this was when I was what I'd now consider pretty much a beginner (even though I thought I was the effin' man at the time). I got the preferment idea from one of the owners of a really good Italian restaurant where I used to work (as a banquet server at the time), after he told me the basic idea of how they made their pizza dough. Their pizza was a minor menu item, and their techniques were what I'd now consider very amateur (rolling pin, using pasta sauce from the line, etc.), but I loved their pizza, and I probably would now, too.
When I started making dough based on what the owner had told me, I'd do a 12 or 24-hour preferment. I think I used 2 TBS of sugar per pound of flour. (What was I thinking?) From what I remember about my pizzas, your pizza looks a lot like my pizzas from those days (although I'm sure you don't use anywhere near that much sugar). Particularly the blisters. That's why I asked. Even if I hadn't already known you sometimes use prefermented dough, I probably still would have wondered if this dough used a preferment.
Going back to the question where I asked myself "What was I thinking?," I actually remember what I was thinking. I was thinking, "This Alton Brown guy sure seems to know what he's talking about, so I'll do what he told me to do."
The funny thing is that I remember not liking my straight dough crusts for a long time after I stopped doing the preferment. Yet when I stopped doing the preferment, I never did it again, and I'm not sure why. I should try it again sometime soon (but not with 2TBS of sugar).