The falling number for this flour and other discussion are beyond an expectation that less than 24 hours is considered an over fermentation period for this flour. Experiences by myself and others, including Pete-zza, have reached far longer periods before they can reach over fermentation with this kind of flour. In addition, oils are used in formula and around the dough during refrigeration per discussion earlier. The goal was to move on to a next point, where non-proofed ADY combined with cold water were suspected.
A question remaining was whether results would differ when yeast was proofed. As a result of proofing the Active Dry Yeast and mixing with warmer water, the dough blew up like a balloon in the refrigerator overnight, the color was all there and great spring occurred in the oven (all of which I'd suspect of a 240 falling number malted barley flour that merely fermented overnight in a refrigerator). With regard to oven procedures, this was mentioned as following a usual pattern... Electric oven pre-heated to around 530F; hand tossed crust was placed on screen in middle of oven around 50 seconds with no toppings; toppings were then added and pizza was cooked 6 more minutes while continuing to use screen (picture shows screen). I do not have pictures showing the result from same day since I immediately delivered it to a friend's work. As I mentioned though, the color, spring and color presentation were no different, except it was smooth without blisters. I hope to return to some of the more knowledgable artisan bakers in the San Francisco region, since so many of their non-sour dough breads with short-term refrigerated fermentations are blistered.