Tony, I do three day room temp rises all the time. I have actually gone as far as four days. You just use very very small quantities of yeast. You should try it sometime. Anthony told me himself that he does a three day rise, but here it is in an excerpt of a review of the pizzeria that I found on line. If I remember correctly it is also printed on the menu.
You’ll find Anthony—cute, lean, well-tattooed, and wearing a baseball cap—at the rear of the restaurant taming the fire-breathing oven, filling its mouth with wooden planks topped with glorious pies in the making. For Anthony, the dough is key. It is never refrigerated or frozen and it takes 2 days to make it by hand. His pizza is made the old fashioned Naples way, from organic, unbleached, whole grain flour mixed with Sicilian sea salt. The dough is left to rise for 24 hours. It is then mixed again and set to rise again for another 12 hours. This dough becomes the magnificent base for a menu of four pizzas (11-inches in diameter, $16.95 each), and nothing else. The Marinara is topped San Marzano tomatoes, extra virgin olive oil, fresh garlic, fresh basil, and sea salt, the Margherita adds a layer of melting fresh buffalo mozzarella to the marinara equation, the Bianca leaves out the San Marzano tomatoes, and the Filetti forgoes the San Marzano tomatoes in favor of sliced fresh cherry tomatoes that grow sweeter from the intense heat of the wood-fired oven. You are served the pies whole—fresh, hot and steamy from the oven—and are presented with a knife and fork to make your own slices.