Mike, thanks for playing along and taking the photos as well. I appreciate that.
Based on picture #3, my gut says not to reball it even though I did tell you to. How many balls out of that batch did you end up reballing? Also I hope you only put just a minimum of folds into that doughball. One observation that you made that I like is that it took a bit of work to seal the edge. This is usually my stopping point for a room temperature dough. This is the point that usually triggers alarms in my head that says, the dough has had enough. Not sure for a cold fermented dough though.
Anyways, no harm done as now you will be able to see the difference in how the 3 different doughs open up and bake up.
1. Minimal kneading with balling after 8 hours (or so) of cold ferment
2. Minimal kneading with balling prior to cold fermentation
3. Minimal kneading with balling prior to CF and after 24 hours of CF. (this one will resist opening up the most).
If you don't mind, can you post a picture of the bottom of a doughball that has been sitting in the clear bowl container. We can gauge the progression of fermentation from that. This will be the same doughball I'd like to see the bottom of tonight and about 4-5 hours prior to baking. This will give us an idea of when to pull the dough from the fridge.
Mike, the process I'm having you trial is also a very similar process that I am currently experimenting with and using myself. I made up 2 doughballs last night with 10% active mature starter (no IDY) to be baked Saturday evening. They were out at room temps for about 1.5 h before cold fermenting at 45F.
I also made up some bread dough last night using 35% starter and very warm water (95F or so) and allowed it to be out for around 3 hours at room temps before going to sleep. This bread will be baked this afternoon sometime. Already there is a huge difference in activity between the pizza dough and bread dough. This is to give you an idea of the difference between using difference amounts of starter, different water temps, and the difference in varying room temp bulk times.
I have to run now, but will post pics later.