Thank you for posting the photos. Your pizza turned out quite nice.
The vast majority of pizza operators who cold ferment their doughs do not use the rise and punchdown method you described. When I participated in the A16 thread, I learned that A16--which is an artisan pizza operator--"worked" their dough balls (based on using 00 flour) one or more times after they went into the cooler. I wouldn't quite say that they "punched down" the dough balls but rather used a stretch and fold method. However, my recollection is that the dough balls went fairly promptly into the cooler after preparation and were not subjected to a rise before that. Most operators who use the cold fermentation method do not let the dough balls rise--and certainly not double--before going into the cooler. In fact, Tom Lehmann strongly urges that operators not do that because the dough balls become gassy and act like insulators and are difficult to cool down in the cooler, often resulting in dough balls that "blow" (overferment) by the time the operator shows up at work the next day. You might be able to get away with a double rise and punchdown method if you are making only a single or a few dough balls, as in your case in a home setting, but if you were making several hundred dough balls stacked in trays, as is quite likely the case with John's, reworking the dough balls would be a time consuming extra step that one would want to avoid if possible. I don't mean to suggest that John's is not using the method you described, only that I am skeptical, especially the punchdown part.
I might add that Evelyne Slomon suggested an initial fermentation before refrigerating at Reply 298 at http://www.pizzamaking.com/forum/index.php/topic,1258.msg37081/topicseen.html#msg37081
. That suggestion is for a home application where the dough is to be used within 12-24 hours. In another post, at Reply 455 at http://www.pizzamaking.com/forum/index.php/topic,576.msg28773.html#msg28773
, Evelyne suggested that, unless one plans to use the dough the next day, the initial fermentation in a home environment can be omitted where the dough batch size is small.
As far as allowing the dough balls to warm up at, or to, room temperature before using, that is also quite common, especially if one is making a lot of pizzas. The most common practice is to remove whatever number of dough balls the operator plans to use over the next few hours. However, it often occurs that more dough balls are removed than were actually needed. But those dough balls should last about another 3 or 4 hours, and possibly longer if a strong flour is used. One of our members, Les, who also has a countertop Baker's Pride oven, once experimented with letting the dough balls set for over 6 hours at room temperature before using. In fact, if memory serves me correct, he experimented with 6, 7, 8 and 9 hours and was planning on trying 10 hours. As you might expect, the older dough balls were quite gassy. I might add as a footnote that Tom Lehmann tells operators to not let their dough balls rise to
room temperature, but rather at
room temperature, which is an important distinction. Letting a dough ball rise to a room temperature of say, 70 degrees F, may not be a problem but it would be if the room temperature were 85-90 degrees F, as is sometimes the case in the oven areas of pizza operators.