I wanted to add this experiment right now before I go to bed, and I'll finish up all the other paper work tomorrow. I mixed up a batch of dough using the recipe at the beginning of this thread. I made enough dough to form two 13 ounce doughs. I scaled the doughs, balling one, and refrigerating...and simply placing the other piece of dough into a container to refrigerate.
After 12 hours, I balled the raw piece of dough and placed it back in the fridge. I checked both doughs at the 15 hour mark, and they were just about the same size. At the 20 hour mark, the the dough that I balled later was a little larger than the other one. (Don't know if the size comparison matters, but I found it abit interesting. I took both doughs out at about the 21 hour mark to warm up a couple hours. I then stretched them out and made pizza. I also note that the most recently balled dough was stronger and took a little more energy to stretch, but it was still fairly simple.
The first pizza was made from the dough balled after mix time. It was delicious, but it was soft, a bit chewy, very typical of all pizzas I've made this way.
Now, the second pizza was an all star...it was delicious, had that real thin crisp crust, was super tender, and again it was like biting into a cloud. More later, 5 am comes early...need sleep