letting a yeast dough develop in the refrigerator for 24 hours is a recognized technique to promote better "flavor" - it slows the whole "yeast thing" down (cool temps...) and I notice two things: yeasty twang to the dough and finer structure. now,,,, "for me" a yeasty twang works for pizza dough - doesn't work so well for a sweet roll.
certainly there is no "one and only way" to do pizza dough - so try it - if you like the results, they're yours!
so far as pre-heating the oven for an hour - again my personal experience with el-cheapo and higher end home ovens is: not a totally off base recommendation.
it does take time for the whole oven and everything in it (i.e. pizza/baking stone... if you use one) to get up to temperature. most of the brick oven professional pizza type ovens run much hotter than what the 500'F home oven can do - and they don't "turn them off" at night.
if you allow adequate time for the air, the racks, the stone, the sidewalls, etc., all to get really piping hot, when you open the door and put the 'stuff' in, the oven recovers to its temperature faster.
now, whether it takes an hour, or 50 minutes, or 45 minutes, for your oven to be thoroughly "pre-heated" is an up for grabs issue - might need a hour, might do it in 45 minutes. but no thorough heat soak is going to work in 20 minutes (aaah,,, that's a not backed by science opinion)
When I do bread, I pre-heat a full hour at 500'F; when the bread is ready to go in my home oven, I reduce the temperature set point to the baking directed temp, open the door, stuff the oven, close the door. and I use a full one hour pre-heat based on my proven personal experience with this one specific home oven that says: does better when fully pre-heated.