I think I messed something up along the way on this one, because the way it came out did not taste anywhere near as appetizing as others have experienced.
I might post the pics later.
I did get an idea from this recipe though. I took the NY Pizza recipe on the main part of the site and made a poolish with half the flour, a tsp of yeast, all the water, and about 4 tablespoons of my own starter, and let that ferment for about 4 hours at room temp, then added the rest of the flour (and minus the oil). I mixed it, then kneaded it for about 15-20 minutes, and popped it in the fridge for another 5 hours.
I just made a pizza from part of the batch and I have to say it's the best tasting crust I've made so far. Light, airy, crisp, browned nice, had great flavor. I'm going to make another tomorrow with the other part of the batch after it's fermented in the fridge overnight and see how that comes out.