Hi Tom, thanks for joining us!
I don't make pizza like most on the forum, so I will leave the percentage questions to others...
In regards to your other questions, there is no quantifiable "right or wrong" time to take out of the fridge. Members have gotten great results from a variety of different cold rise times. If left in too long the dough can over ferment, but as long as you weren't too aggressive with your yeast, that should take a few days... Shouldn't worry for a 24 hour rise.
In my opinion, it doesn't have to double in the fridge, in fact mine rarely get much rise in the fridge (depending on how warm my dough was when it went into the fridge). The main thing you are achieving in the cold rise is flavor development, and flour hydration.
I would hesitate to advise to leave a fully topped pizza out at room temp for an hour. Your rim could develop a dry skin, and if your hydration levels are pretty wet... It would stick to the surface you are resting it on, making it hard to launch with a peel on a stone. I've seen some local pizza places who bake in conveyer ovens on screens place prepared pies in a proofer box for 10 minutes or so to do just what you suggest. If that's your set up, it possible. Just don't press your rim while you shape, and you should get good puffy rims. There are plenty of shaping videos on YouTube, and probably on this site. It's amazing how just a technique change can shift your whole pizza making paradigm.
Hope this helps,