Thanks to Craig.
I have changed the way I am making pizza and getting a better tasting crust. What I was doing was good but this is better.
I was mixing dough then going direct to a 48 degree refrigerator for 2 to 3 days that forming and baking. Flavor is good.
With Craig's comments and yeast table. I have reduced the yeast and now fermenting the dough at about 78 degree, room temp, for about 15 hours then to the refrigerator for another day or 2 then form and bake. Flavor is better.