I made the same dough recipe again, four dough balls, except I cut the yeast in half this time.
Day 3: I baked one in my Blackstone with no toppings, just the plain dough. The dough did not appear to have risen much during its three days in the refrigerator. After 45 minutes resting at room temperature, it was easy to work and shape, and it didn't shrink. It produced an edible, if somewhat underwhelming flat bread. It did not brown well at all, but I wonder if that might partially be due to baking it without toppings. It tended to puff up rather than lie flat on the stone. My conclusion is that this dough recipe, with the reduced yeast, is not usable after only 3 days of cold development.
Day 4: I baked another one, this time with a plain sauce and a little cheese (fiore di latte, provolone, scamorza). The dough didn't look any different than the day 3 dough. Once again, it was easy to handle, extensible, and not very elastic. It browned on the edges and bottom much better than the day 3 dough and had a better texture and a little more flavor. I'd say this dough is good on day 4.
Day 5: I made a pepperoni pizza with Molinari pepperoni, a plain crushed tomato sauce, fiore di latte, provolone, and scamorza. The bottom and edge of the crust looked great (by my novice standards). The crust was fully baked, chewy, yet tender, and the cornicione had pretty well-developed structure. The dough was extensible, not elastic at all, and had a tendency to tear. I had trouble spreading it without damaging it. I liked the flavor and I'd be happy if I could manage a dough like this on a regular basis, but I'd like to avoid the tearing.
Day 6: I made a pepperoni pizza with the last dough ball. I used Margherita pepperoni, Red November #2 sauce, provolone, scamorza, and muenster cheeses, red bell peppers, carmelized onions, and jalepenos. I got carried away on the toppings, I think. I really had trouble with this dough. I let it sit out of the fridge for an hour and a half, double the time I intended, and so it was starting to gas up. It was so extensible and so lacking in elasticity that it was like it had reached maximum entropy of the dough universe, just before the big bang. The dough tore in several places as I was stretching it, so I balled it up and tried to stretch it again. This time it was so bucky that it might as well have been a super ball (y'all remember those super bouncy balls from decades ago?) With severe abuse, I was able to force it out to nearly 10 inches. All my previous doughs went to 14 inches. Anyway, I'd say this dough is no good on day 6. Or, possibly, my dough stretching technique is so poor that I just can't handle it at this stage. BTW, it browned nicely, but it had a texture more like dinner rolls than pizza crust.
I'm happy enough with the characteristics of this dough at day 4 or 5, that I could accept either one. I especially liked the flavor, structure, tenderness, and the way it browned on day 5. But I'm wondering if there is anything else I might try to make the dough less prone to tearing.