Can I ask what flour was being used? I ask because I understand from prior posts of Pizza Napletana that Caputo Flour does not do well with a cold ferment (could be that after a room temp rise, a cold ferment would be fine). Also, his prior posts indicated that putting a risen dough in the refridgerator would shrink (or collapse) the bubbles developed from the fermentation. Maybe they blow back up upon bringing the dough back up to room temp. Anyway, putting a fully fermented dough ball back into the fridge is something I have not yet tried, so this is really interesting.