[greglepore]

As far as heating goes, I've found that a technique that some youtubers use works really well-preheat oven and dutch oven to 500, put the bread in, and turn oven OFF for first 20 min. Then back on to 450 for the second uncovered 20. Seems to help with oven spring-the amount that the loaf rises in the dutch oven.
Yes, the fridge overnight is "cold fermenting". For pizza, I like 3 days and up to 7. Raw dough freezes well too, so long as you ferment first and allow it to come back to 70 or so before using.
I'm in the habit of adding just a pinch of rapid yeast to ensure enough rise, the starter does most of the work but the yeast is insurance.
Try course salt on the upper crust when you put it in, it adds some flavor.