Made some sourdough pizza dough last week using my sourdough starter.
I had fed the starter for about 3 days and was pretty active and bubbling.
Made my dough as per usual except this time did not do a bulk fermentation.
Balled the dough right away and left the containers on the counter.
The dough never rose, even after 24 hours. (12 hours counter and 12 in the fridge).
What a big disappointment not able to have pizza for dinner that night!
FYI, never try to make pizza with unleavened dough!