I read an article recently describing a pizzeria's workflow that was three days in the making. I'll have to dig up the reference if anyone is interested, but I thought I would give it a shot. The article described the process in cups and tbsp so I just used my normal dough formula and adapted accordingly.
Caputo 00 100%
Fresh yeast 0.1%
Mixed in KA. Bulk at room temperature ( approx 73 degrees) for 8 hours then into refrigerator overnight ( approximately 16 hours). Balled at room temperature for 8 more hours then placed into refrigerator overnight again. Pulled dough balls out and brought up to room temperature prior to baking.