Also, for those that are interested.. I made a batch of dough following Craig's recipe last Tuesday, baked Thursday, and saved one dough ball in the fridge for later use. I just baked it up this afternoon (4 extra days beyond the original 24/24 ferment). It turned out surprisingly good. In fact, I dare say that this pizza was more tender than the 24/24 dough. Flavor was also virtually identical, with no pronounced sourness (ischia culture). The only thing I did different, I opened the dough at 65 degrees (that's surface temp - I'm sure the inside of the ball was much lower) because I didn't want it to rise any more than it already had. Moving the dough from the cooler at ~68 degrees and into the fridge arrested all activity, as best as I can tell. Maybe 10% more rise, at most.