To add to what Jonas has said, you can also use around 0.50% IDY and ferment the dough at room temperature but keep an eye on the dough to be sure that it isn't rising too fast, especially if room temperature is on the warm side. If you were to go with the Lehmann dough that Jonas posted, I believe that he intends that you make the dough about two hours before using.
As for an American style pizza, you might try the Papa John's 8-hour clone dough as described at Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59357.html#msg59357
. However, since that dough was fermented at a room temperature of around 79 degrees F, you may want to use about 0.45% IDY if your room temperature is a lot cooler than 79 degrees F, and watch the dough as with the modified Lehmann dough. Also, if you plan to bake the pizza made using that dough on a preheated pizza stone, you will want to watch the bottom of the crust so that it doesn't brown too quickly or even burn before the rest of the pizza is finished baking. That is because of the high sugar content of the PJ clone dough. Using your BlackStone unit you will not want to use temperatures as high as for the NY style pizzas since that is likely to cause the bottom of the crust to brown prematurely or even burn. You could delete or reduce the sugar but then you would not have an American style dough. You might also be able to slow down the bake by slipping a pizza screen or two under the pizza as it bakes.
Remember, also, that you can use the refrigerator to slow down any dough that is rising too fast. Just remove the dough from the refrigerator to warm up again prior to using.
Let us know how things turn out.