Thanks Norma and Peter.
Crust was awesome - crispy, golden brown and bubbly with more flavor than a 10-12 hour rise which I am very used to doing. I have been using the 24-hour rise now for the past 6 times making dough. This is giving me the best IDY based crust that I have experienced and its so easy! One of these days I will try without any yeast (like you posted above), and see how that comes out.