You didn’t indicate whether you used the same dough formulation as you recited in Reply 631, but if you did, together with using Jeff’s autolyse/wet knead method, then I believe there is a plausible explanation why your dough rose so much while in the refrigerator.
First, it is important to note that Jeff does not use a classic autolyse as devised by its originator, Professor Raymond Calvel, which entails combining only flour and water. Jeff does not use oil in his doughs, as you did, but he otherwise combines all of the ingredients together in the mixer bowl but for a part of the total flour. When this is done, and the mixture is allowed to rest for a period of time (20 minutes in Jeff’s case), fermentation begins as the yeast in the mixture starts to be fed and produces carbon dioxide to cause the dough to rise. The dough is later subjected to another fairly long rest period (about 15-20 minutes in Jeff’s case), with further opportunity for the dough to rise some more. So, before the dough is placed in the refrigerator, it has had at least 35-40 minutes of fermentation, and possibly more when other minor intermediate rest periods are all accounted for. Since the fermentation is at room temperature (which can be quite high this time of year), and assuming also that room temperature water was used, the dough can rise quite substantially during that time because of its high temperature. At that point, putting the dough in the refrigerator is unlikely to stop the rate of fermentation enough to restrain volume growth of the dough and the dough can continue to rise even while in the refrigerator.
The Lehmann dough as proposed by Tom Lehmann was intended to be a dough that goes directly into the refrigerator/cooler when finished, without using autolyse or any other forms of rest periods. Consequently, the dough will rise at a much lower rate while in the refrigerator. As a matter of fact, he usually discourages letting the dough rise before going into the refrigerator/cooler because of the potential for the dough to act like an insulator (because of its gassiness) and “blow” while in the refrigerator/cooler. See, for example, his PMQ Think Tank post on this point at http://www.pmq.com/cgi-bin/tt/index.cgi?noframes;read=794
The above is intended solely as an explanation of why the dough expanded so much while in the refrigerator, not to discourage you from experimenting and improving upon the Lehamnn dough formulation to achieve better results, which you appear to have done judging from your latest photos. When the Lehmann dough formulation was first introduced at the PMQ Recipe Bank in 2002 (I’m sure it was around a lot longer before that), autolyse or variations thereof were not used in pizza dough making by pizza operators. Even today, it is extremely rare and, when it is used, it is primarily by artisan pizza makers. Several of our members have been using autolyse or forms thereof since 2003, and it has become a popular method to use.
To reduce the degree of dough expansion in your case, you could reduce the amount of yeast and/or use colder water. You could also lower the hydration some more to compensate for the effects of all the rest periods on the hydration of the flour. Of course, if you liked your results, I wouldn’t change anything. As Tom himself likes to say, "If it works for you, then it’s probably right for you too." However, your methods might shorten the useful like of the dough and make it more extensible (stretchy) the longer you keep the dough in the refrigerator before using. I might add that when Tom is asked by a pizza operator for a "safe" dough recipe, he most often suggests a hydration of around 58%, which seems to be a popular number for operators who do hand stretching and tossing. Most of our members seem to prefer around 62-63% for the Lehmann dough formulation, which will result in a dough that is hard to toss.
For those who are interested, the link to the Lehmann dough stretching video (Part 3) is at http://www.pmq.com/pizzatv/dough3.php