Nate or one of our other Chicago deep-dish/stuffed pizza experts might have a better feel for this than I, but since you are going to roll out the dough and force out all or most of the trapped gases anyway, another day of cold fermentation might not be the end of the world. At 3% sugar, I don't envision sugar depletion. Since you made the dough on 2/19, I assume that the total fermentation period would be 4 days if you add another day of cold fermentation. 3-4 days is what I read as being used by Giordano's. So, your results would be instructive, one way or the other.