Subsequent to the post you referred to, I started to recommend that home pizza makers strive for a finished dough temperature of around 75-80 degrees F. The reason for the change is that I discovered that most home refrigerators run warmer than commercial coolers. So, lowering the finished dough temperature in a home setting is intended to compensate for the differences in residential/commercial cooling capacity. Of course, in any given case, how a dough ferments after it is placed into the refrigerator depends on several factors, including the size of the dough ball and how it is stored in its container (e.g., in a plastic, glass or metal container, a storage bag, etc.), the number of dough balls to be cooled, where in the refrigerator compartment the dough is stored (e.g., in the back away from the door, high or low in the refrigerator compartment, etc.), what other items are also in the refrigerator compartment and being cooled at the same time, and how often the refrigerator door is opened and closed. Because of these variables, some people choose to use a spare refrigerator to store their dough balls since such spare refrigerators tend not to have nearly the same traffic as the main refrigerator and, as a result, tend to have more stable cooling temperatures.
In your case, if you are happy with the results you have been getting, I don't see any reason to change anything (if it ain't broke, don't fix it). I just wanted you to know that my recommendation on finished dough temperature has changed since I posted in the reply you mentioned.