Jon, I am so sorry, I didn't notice that this question was posted in the cracker crust thread. Because of the low hydration of these doughs I definitely find that the room temp rise works AMAZING for flavor. These crusts get a very strong almost beer like flavor no matter how they are fermented because of the lack of oxygen available to the yeast.
On another note, Kyrol is amazing flour, probably my favorite right along with all trumps, but beware. This flour is bromated (which is a known carcinogen). Try not to breathe too much of the flour in when you are working with it. Luckily with cracker crusts the dough will more than likely be fully cooked, so you won't have to worry too much about ingesting the bromate when you are eating the pizza.