First, thanks again to all for the help and wisdom.
Yesterday's pizza party was very successful! http://www.pizzamaking.com/forum/index.php/topic,13394.0.html
Between the anitpasto, 4 pies and big dessert, everyone was quite full. Aside from the cooked pizzas, I had removed 2 dough balls from the refrigerator (after a two day ferment), leaving them in their containers, and they were out for about 2 hours or so and came to room temperature or close. When we know everyone was stuffed, we returned the containers to the refrigerator.
Today is day three and I took a look at the dough this AM. They look like they have risen quite a bit more.
Can I bake pizzas with them and have them come out well? Given they were warmed up and cooled down, what impact should I anticipate? Should I toss them, bake pizzas, make a bread?