Did you add the ADY in dry form? I can't recall having a dough rise that fast in the refrigerator when using ADY in dry form. Around noon yesterday, I made a test dough with 51% hydration, 2.5% ADY (in dry form), 2% salt, and 19% corn oil, and as I compose this reply this morning, after about 20 hours of cold fermentation, the expansion based on the poppy seed spacing is about 68%. I used my food processor to make the dough, using the sequence flour-water-corn oil-dry ADY-salt, and the finished dough temperature at the time the dough went into the refrigerator was 76.9 degrees F. The room temperature was 70 degrees F. Yesterday, it got cool in my area, with temperatures in the 30s-40s, and remained in the 40s overnight, and my refrigerator ran cooler than normal, so that might help explain why my dough did not rise as fast as yours.
In your case, I would use the dough. It should still make a good pizza in my opinion even if it may not be the best test dough for analytical purposes.