Welcome back. I remember very well you prior efforts with the Reinhart NY style dough recipe.
The Reinhart Pizza Americana dough recipe you used most recently calls for 1 1/4 teaspoon of instant dry yeast (IDY) for 20 1/4 ounces of flour. That represents a baker's percent of about 0.66%. That is high for a room temperature fermentation but at a room temperature of around 68 degrees F, I think your dough should still be usable. After 10 hours (or whatever it now is), I suspect that the dough had expanded substantially. If so, I would either use it as is (pressing it down gently and then shaping and stretching it) or punch it down and let it rise again for as many hours as it takes to double. This will both strengthen the gluten structure and allow it to relax so that the dough is workable and not overly elastic. If the dough doesn't double, I would use it once the rise peaks. After that, the dough performance will suffer and you will not get the best results.
Please let us know how things turn out.