Since there are nine recipes on the front page of this site, I can only assume you mean the "Thin & Crispy Pizza Recipe" since it's the only one with the term "original" in the description. If that's the one, it says in the instructions: "Retard dough a full day (24-hours) in the refrigerator (38 °F to 40 °F)." If you are following the recipe and instructions to the letter, it shouldn't matter how much the dough rises while in the refrigerator. If you're not sure you followed everything exactly, generally speaking, cold fermentations display very little rising. If you have what could be described as a small weather balloon for dough after 24 hours, something went wrong.