I know this is a very old thread, but I hope it gets answered.
I asked a similar question a while back.
So if I get this right. You would mix a batch of dough, let it bulk rise at room temp, roll it into the fridge to let it double again...pull it out, portion, ball, and back overnight in the fridge. Then out to the room, let the balls get to room temp and THEN make a pizza with it?
So, what problems do you see with a batch of dough, mixed, portioned, balled and straight inot the fridge for a few days, slowly fermenting, then pulled out and left to get to room temp before pounding and baking? This is pretty much standard NY style of dough making? Where do you see errors?
Thank you very much for any info.