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?