I'm having success with my pizza in teglia thanks to all the wonderful information in this thread, and everyone's great advice and encouragement, so thank you all! Today's bake was just a little bit better than my first attempt, mainly because I obtained a little more tooth to the crumb, but at the same time it actually came out lighter (little bit better rise).
I did however have to contend with an overly active fermentation, so I baked the pizza a little earlier than planned and I got a tiny bit of larger than ideal bubbles in my dough ball. I wound up bulk fermentation after about 19 hrs., with a 3 hour room temp final rise. This happened because I rehydrated my ADY for 10 minutes in warm water, whereas my last attempt I simply combined the ADY directly with the dry ingredients, which made the 24 hour cold ferment more manageable. As a result, I was forced to pop a few bubbles when forming the pizza in the pan. Probably cut back on the yeast a little bit for the next pie so I can make it through the entire 24 hrs. ferment with a good looking dough ball. Looking forward to fixing this issue with a third attempt. Anyone have suggestions on how much to reduce the ADY yeast if I want to rehydrate with warm water? I'm using the standard .7% right now, which the expanded dough tool calculated at 4.3g for my 20x14 pan at TF 0.15.