I think/thought this thread had devolved into 'regular' loaf bread - indeed my pizza dough spends at least a day in the fridge after a slightly shorter time 'bulk' outside.

Interesting you say that though, because I find three days about the limit, starts to really over-ferment, becoming really 'pockety', even at refrigeration temperatures. I suppose if I did it all in there as you imply, no fermentation time at room temp. at all, that might be better?

How much salt are you adding? How cold is your fridge?

How active is your sourdough starter? Commercial yeast by contrast tends to be very active, so timings are shorter.