Just to double back to you guys, the dough worked out pretty well - definitely worth using the dough and baking pies with it. It was VERY extensible. All I had to do was "look at it" and it opened up to well over 12 inches (the plan was 12 inch pies with a TF of .08 - I think they came closer to 13" and 0.07). No knuckles, no slaps, just gentle patting - flip it over - gentle patting - flip it over. Each of the two doughs I baked developed one small hole and it was super easy to just patch it with a pinch and move on.
Launch was easy, even though it was 65% hydration and so fermented.
Best of all, it handled well and tasted very good. This was actually my first shot at Tony Gemignani's "Napoletana" dough in the new Pizza Bible book. It was not exactly the recipe, since I was doing time management and I was mixing KAAP and Caputo. It called for a poolish, followed by a 3 day cold ferment. Great flavor with a "sourdoughs" tang.
Norma, Jon, PrimeRib - Thank you guys for your feedback. I will cross post in the Daily pie update but I owned you the follow-up. Since without pictures, it didn't happen, pictures to follow.
PS Now I have to get my refrigerator repaired or calibrated to avoid a repeat. In the meantime, I will use less time or yeast.