Yup... Let that dough keep on cold fermenting.. it gets better and better. I'd also say I noticed you appear to have dusted the sauce with dry herbs/spices before topping with cheese... try adding your seasonings to your sauce 24 hours before with 1 tsp of olive oil added to the sauce... stir and let the sauce rest in the fridge with the oil/spices in it. If you are going to add some extra spices such as oregano just before the bake, I prefer to add them last (especially if you are using pepparoni as they will release their flavor into the oil's released by the pepparoni on to during the bake. Some pizzarias also dust their pizza's with "bird seed" which is a mix of spices immediately after the pizza is pulled... I guess the idea is the spices will release their oils into the hot oils that reside on the top of the pizza as soon as it is pulled. I personally don't like that method and prefer to add seasonings to the sauce. The only herb I'll add immediately after the bake is fresh snipped basil if I want that fresh basil flavor.