So my plan was for a 21hr room ferment, 9pm Friday - 6pm Saturday. I'd say the dough was ready to use after 17hrs. I ended up putting the dough in the fridge at the 17hr mark so I didn't have a completely overblown dough at 6. The picture is the 21hr mark after it was in the fridge for 3 hrs, and although round it is the bottom of the dough.
The pizza had a good flavor, different from a cold fermented dough all together. It's not really comparing apples to apples in my opinion. Interesting experiment and will try it again with adjusted yeast so I don't need to use the fridge at all. Please excuse the wally world cheese, I was out of the good stuff.