From the looks of the progression, I agree that taking it out 4-6 hours prior to baking would be okay. You'll still have to monitor the dough and possibly either warm proof or cold proof again according to what you need.
For the next batch of dough, should you want to keep the same formula and cold fermentation times, you can either...
-increase the % of starter
-and/or increase the amount of commercial yeast by a bit
-or do a longer bulk ferment than the 1 hour time you used.
-or cold ferment at a higher temp than you did previously.
-or again pull it out sooner.
You can do any one or a combination of the above to fine tune your own protocol. This is the tedious process of learning how to make pizza. I wish there was a magic recipe that works for everyone in all situations but there isn't.
Oh...about sifting. Peter said it best here...Reply #2http://www.pizzamaking.com/forum/index.php/topic,12763.0.html
As for myself and in my particular dry climate I don't seem to have a problem with flour clumping. I use to sift flour but currently do not. I find that it makes very little difference whether I do or do not and I have too many other more important things to think about like proper gluten developement, not overfermenting, and getting the proper bake.
Good luck. I hope your pies turn out well.