I have noticed the one of the biggest factors in cold ferment doughs is the time period between mixing, balling and refrigerating.
A time window of as little as 15-20mins will make all of the difference in the world. For example I made dough on Monday night, and was going to cold ferment for Friday's pizza night. I got tied up on the phone, and my normal 4-5 day cold ferment (bare minimum time frame) rise dough was left on the counter 20 minutes at room temp. Needless to say..... i had to make pizza last night! There was no way the dough would have lasted, and not have over fermented by Friday.
I have to change my dough approach depending on how many days I need the dough to sit in the fridge. Kneading, and fermentation take a lot of trial and error to get the right mixture so the dough will work for your oven, and your home set up.
I normally use room temp to cold water, with little kneading <5mins, and minimal room temp exposure to make my dough. Then its balled and off to the fridge for 5-7 days. This allows time to do the kneading for the dough, and a cold temp to retard yeast activity. At the end of 5 days there will be small yeast bubbles in the bottom of the dough with this process.
If I need dough for the next day..... its luke warm water, and a 30 minute room temp rise, and then balled and off to the fridge. There will be small to medium yeast bubbles in the bottom of the dough within 4 hours.
Its takes a lot of tasty failures to achieve a great pie!