I think Canadianbacon has hit the nail on the head. I can't speak for Canada, but in the U.S., it is very common for pizza operators, especially those who make NY style doughs, to use a 24-hour (or more) fermentation for their doughs. Quite often, the dough balls are made at night, for next day use. Many NY style doughs use very little yeast, so there is no need to worry about the dough balls rising too quickly overnight and producing inconsistent results the next day. During the night, you also don't have workers going in and out of the coolers and messing up the temperature of the dough balls. Admittedly, the fermentation process will be slowed down, as Canadianbacon points out, but there is still enough to produce the flavorful by-products of fermentation. By the time you load up the pizzas with all the toppings that Americans like, the reduced levels of fermentation by-products in the crust will most likely not be noticed. It all comes down to dough management and trying to minimize problems that will prevent consistent, reliable, uniform and reproducible results.
I agree that it might be beneficial to use room temperature fermentation for periods less than 24 hours, and there are some pizza operators who do that. A good example is Dom DeMarco at DiFara's, one of the best known pizzerie in the NYC area. Dom uses a combination of either Delverde or Caputo 00 flour and a high-gluten flour (I believe it is the General Mills All Trumps flour), without any refrigeration of the dough at all.
As for your suggestion that the members who use stronger flours use malt, I might mention that many strong flours sold by millers in the U.S. include a diastatic form of malt (as opposed to a non-diastatic form of malt) in the flours to achieve increase amylase activity. Many of our members use the King Arthur Sir Lancelot high-gluten flour, which has some of the tightest specifications in the country, and I suspect that the amount of damaged starch in KA's flours is closely monitored to be sure that there will be sufficient amylase performance.
I personally look forward to future contributions from you on the science of making pizzas. I think there is a lot we can learn from each other.