If you happen to read this when you're online scott, I was wondering if your recipe will work for a 24 hour fermentation
BJ, now that the dust has settled a bit, based on your observation that it was highly likely that your boss was turning the refrigerator off at night, I would try the original recipe, with a less drastic tweak, in a reliable refrigerator- 2 T. yeast, rather than the original 2.5 or the kneejerk reaction 1 T. that I gave you recently.
But, this is, of course, all based upon your having access to a refrigerator that can store this much dough, along with an oven that can bake 20" pizzas.
It's sounds like you might have access to either the old place or your uncle's place, but it wouldn't hurt to start doing tests at home. If you look hard enough, you should be able to find large round plastic disposable covered bowls (gladware, ziplock, etc) at the supermarket/walmart for less than $5. If you source 1/2" steel plate carefully, you can find it for less than $50. Add another $20 for an 18" wooden peel, and you've pretty much got everything you need to match a professional environment at home. You won't be able to make 20" pies, but your oven should be big enough to handle 17" or even 18" pizzas- and that dimension should be perfectly fine to learn on.