Thanks Mike. For this paricular bake the crust of the night was the 24h RT HG pie, BUT that's not to say that it's better in general. I have made really good pies with both methods.
To get the crust that you are describing, especially consistently takes a lot of factors coming together just right. It's the coming together of texture, flavor, & look. To get there is a big balancing act of getting a great dough and a proper bake. Whenever you are able to make a really great pizza, pay close attention to what the dough looked like and how it behaved when opening. The bake time needs to also match (or be balanced) with your hydration ratio. The bake time needs to be long enough to drive out just enough moisture but not too much. Temp needs to be hot enough to give us the proper lift and crust coloration.
Mike FWIW, look towards a 3-4 minute bake to get the crust you are looking for not a sub 2 minute broiler method pie. I found this out after many many experiments.