Mark,
I believe that you may have seen the 12-hour minimum for a cold fermented dough from something that Tom Lehmann posted on the forum or wrote in an article somewhere. For example, you will see that 12-hour minimum in Tom's NY style dough formulation at
http://www.pizzamaking.com/lehmann_nystyle.php. Your recipe is somewhat different than Tom's recipe in that you call for a lot more oil. For other types of recipes and styles of dough, the minimum period of cold fermentation can vary quite widely. So, the 12-hour number is not a universal rule.
Ideally, the way you want to develop a dough formulation is to first determine the type of fermentation you want to use (e.g., room temperature fermentation or cold fermentation, or possibly a combination of both), then determine when you want to use the dough to make a pizza, and, lastly, based on the prevailing temperatures to which the dough will be subjected to during fermentation, decide on how much yeast to use. How to do this largely comes from experience.
What you did seems proper from an instinctive standpoint. However, one of the drawbacks as I see it is that your recipe calls for a lot of yeast (ADY). From the information you provided, I estimate that you used about 1 3/8 teaspoons of ADY. That is a lot for a dough ball that weighs only 13.45 ounces (381 grams). Where the problem arises in this case is that when you put the dough in the refrigerator and it starts to cool down, yeast fermentation slows dramatically. So, the yeast sort of just sits there. When you eventually make the pizza, you might get more a flavor of the yeast than the byproducts of fermentation that contributes to crust flavor. Some people don't mind the taste of yeast, and some even prefer it, but many people prefer the crust flavors that come from long periods of fermentation. I suspect also that ADY may have a more pronounced flavor than say, IDY, because ADY contains far more dead yeast cells that may impart a distinctive flavor component of its own. However, I have never tested this thesis.
Another potential problem with short fermentation times is that there is not ample time to have the enzymes convert starch to natural sugars to be used not only to feed the yeast but also to contribute to crust coloration. So, it is generally advisable to add some sugar to the dough to begin with. It takes a fair amount of time to break down that sugar into simple sugars to be used by the yeast and to provide crust coloration through the Maillard reactions (which work with only simple sugars) but you should get some color because of caramelization of the sugar.
Peter
