12gauge,
Your refrigerator is indeed on the cold side, colder even than some commercial coolers. At 33 degrees F, you have essentially put the dough balls in a state of suspension where, at least from the standpoint of the yeast, not a great deal is happening. You may find that you will have to let the dough balls set for several hours (maybe 6 hours or more) at room temperature (or in another warm environment) to really warm up before they can be used most effectively. Unless you decide to raise your refrigerator temperature, next time you may want to let the dough balls ferment for a couple of hours at room temperature before putting them in the refrigerator. You may also want to use more yeast and use warmer water (it can be up to 120-130 degrees F so long as you put the IDY in with the flour before adding the water). It seems to me that just raising your refrigerator temperature by several degrees may be the easiest change to make. Even if you decide to raise the refrigerator temperature, if you are looking at a window of usability of about a day, letting the dough ferment for a while before going into the refrigerator should not pose a problem.
I think that you will find that most doughs that rise in a very noticeable way and can be punched down are doughs that contain a fair amount of yeast, and especially if the dough is allowed to ferment/rise at room temperature and even more so if the ambient temperature (room temperature) is on the high side, as it typically is in the summer. Using small amounts of yeast and cold fermentation in the refrigerator will usually restrain volume expansion of the dough, so there is almost nothing to really punch down. That is intentional with commercial cold fermented doughs. Otherwise, pizza operators would have to have their workers go through boxes and boxes of dough balls (sometimes hundreds of dough balls), punch down and reshape the dough balls, put them back into the dough boxes, and then back into the cooler. No operator wants to have to go through that routine, especially those who make the dough balls at night for the next day's use, which is a very common practice. The dough balls you made are more like commercial dough balls. Most dough recipes that you see in cookbooks that are geared to home pizza makers usually call for large amounts of yeast and, typically, room temperature fermentation. That combination is calculated to dramatically reduce the risk of failure, even if it means having to punch down the dough balls. This method also avoids the "panic" reaction of users when they don't see the dough balls rising. People are comforted when the dough balls rise, and yeast producers and recipe authors know this.
The Caputo flour really does best in a room-temperature fermentation environment, so that is something you may want to consider in a future effort. Doing that, along with using a 2stone setup, should get you a finished pizza with many of the characteristics of a Neapolitan style pizza.
Peter
