It occurred to me recently that one of the few places where I have not used a natural starter/preferment is the cracker style pizza. As I thought about it, I felt that a natural starter/preferment might be ideal for that style. What you would be after is a dough that is rolled out flat, docked, and baked up to be crackery, so the fact that the dough might not rise much or have much oven spring shouldn't be a concern. Getting a better crust flavor would be the main objective. Toward that end, I would envision using a room temperature ferment to get the maximum flavor contribution. Depending on the amount of starter/preferment used and its level of activity, the fermentation time could be 24 hours or more. Future adjustments would be based on the results achieved. I wouldn't rule out the possibility of a cold ferment version but I think I would be more inclined to stick with a room temperature ferment based on my past experiences trying both approaches using natural starters/preferments.
As a starting recipe I would perhaps use one of the dough formulations posted at http://www.pizzamaking.com/forum/index.php/topic,5173.msg43956.html#msg43956
, except that I would be inclined to omit the baking soda. I think I would start with a preferment that is about 20% of the weight of the formula flour, and use a room temperature fermentation of about 24 hours. I would use the preferment dough calculating tool at http://www.pizzamaking.com/preferment_calculator.html
to do all the number crunching for the dough formulation.