Before putting the dough in the fridge, it is advisable to let it rise at a higher temperature for about 1 hour, depending on the fermentation and the room temperature. Once this time has elapsed, you can put the dough in the fridge for the final rise, but the fridge should not be colder than 5-6 degrees. Also, try NOT to open the fridge during this time. Breads are usually left to rise in the fridge for 1 night, but for pizzas this can be up to 72 hours. I am a fan of slow rising in the fridge.
