As Jeff recommended, I do not remove the bottom foil only the top just prior to baking. I do this with a pair of tongs, about 14in long.
I always, always wear oven mitts whenever i do anything with the oven at these temperatures. I do not want forarm skin as a new pizza topping.
I will say using a 3 day retarded rise takes proper formulation of the dough, yeast amounts, finished dough temperature,etc... Chiguy