We have not had good success with pre-fermenting the dough prior to scaling, balling and taking it to the cooler/refrigerator when we are holding it for more than about 24-hours. This is due mostly to the dough over fermenting while in the refrigerator, if you simply begin reducing the yeast to a point where it won't over ferment (blow) you probably won't have enough leavening when the dough goes into the oven to support the weight of the toppings, so you can end up with a nice edge, but a flat center portion that in all too many instances is characterized with a gum line just beneath the sauce layer. We find it much better to take the dough directly from the mixer (80 to 85F) cut and round it, oil the dough ball(s) and drop into a plastic bread bag, twist the end closed and tuck it under the dough ball as you place it into the fridge. This is important as it allows for some expansion of the dough ball. The dough will be ready to begin using after about 24-hours, but is at its best after 32-hours, and it will hold in the fridge for a total of about 48-hours, or a little more. To use the dough, remove from the fridge about 2-hours before you anticipate opening the dough ball into a pizza skin, then turn the dough out of the bag, dropping it into a bowl of dusting flour, place the dough onto the counter top and open into a pizza skin in your normal manner. We do this all the time and it works really well for us.
Tom Lehmann/The Dough Doctor