Technically, the answer depends on the temperature of the dough when it comes out of the refrigerator, its age when it comes out of the refrigerator, the temperature of the room where the dough will sit, and the amount of yeast in the original dough. If I had to guess, I would tend to agree with enchant (Pat) that you are likely to see a lot of expansion of the dough. Pat's suggestion should help restrain that growth. If you decide to implement your "plan" sometime, you might want to use the poppy seed trick as described at http://www.pizzamaking.com/forum/index.php/topic,6914.0.html
to monitor the extent of the rise. Unfortunately, that method may not work well if the dough expands and then falls back after it reaches its peak.
Another possibility, albeit one that is not all that easy to pull off, is to make a same day dough that is fermented at room temperature for a good part of the day. An example of how this can be done is described at Reply 30 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59762.html#msg59762
. Another example, but over a longer period, is described at Reply 35 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg60197.html#msg60197
As you can see from the above examples, it does not take a lot of yeast to allow a dough to rise at room temperature. The trick is getting the amount of yeast right. The variable that is difficult to control unless you are using a unit such as a ThermoKool unit is the room temperature.