I had a birthday party for my teenage daughter and had to make dough for two,18 inch pizzas.
I used 100% bouncer flour and it had an overnight cold rise.
The dough was still a bit too cold when I opened it up for the first pie.However,it had insane oven spring all around when baked.On top of that,it was baked on a 18 inch screen,that sits on top of a smaller stone.
The dough did fight back some because it was still cold.It took a few minutes to slowly open to size.
The rim was amazing light even though it was large.Since it was so light,it was not chewey or leathery at all.In fact,after it cooled off a few minutes later,it became crispier with a slight crackle to th crust rim when holding or biting down.The bottom was 1/2 to 3/4 flop though,can't get the bottom crispy with a screen yet.
The second pie,the pepperoni,I tried to get the rim to be smaller and get the bubbles out,since I did not want so much rim rise.It still came out puffy all around,without being too much.