Thanks for the link Mitch. How important is the "lowered room temperature" rise? What would happen if I followed traditional New york techniques, for example, with altered recipe?
You can easily go with a standard fridge ferment(I often do when I have more things going on during my week). You'll just have to go for a longer ferment allow a little more time when bringing the bulk dough back to room temperature before balling. Set your fridge temp to about 38°f if you can. Also, increase your IDY % a bit. (use Craig's chart as a guideline for a temp in that department). You can get away with about 0.1% for a minimum of a 72 hour fridge ferment.
One of things you lose with a longer fridge ferment is the wider time window of when the dough balls are easy to work with. The closer to room temp you ferment in bulk and the less yeast you use, the slower your dough balls are to over-rise, over-expand or over-relax. BUT...you can get a nice window of 3 or 4 hours in Springtime with dough that easy to work with and that turns out some tender and tasty crust.
But climate can make things a challenge, as well as other things. Keep a notes on what works and what doesn't and you'll soon hone in on what works best in the conditions and the ingredients you have.