To keep on topic a bit, this was the same formula as before with 70% hydration. I'm not sure of the dough handling but fermentation was I think 8 hrs bulk in the fridge, 8 hrs bulk at 65F, 14hrs balled in the fridge, 4 hrs 65-70F.
The dough looked like it handled much better then all room temp fermentation. There was one really well stretched dough that was a bit overloaded that got stuck on the peel, but with some rice/wheat flour mix we were able to get it moving and into the oven.
She even did shot the peel under a few pizzas to pick them up like I've seen at various places but never had the guts to try myself.
She did really well.