An interesting thing happened. A few days ago, I made pizza dough for four pizzas, as usual. Generally, I do one each for Fiona, Jonno and me, and put the spare ball in an airtight plastic tub in the fridge, then make myself another pizza the next day.
But this time, unknown to me, Jonno was having dinner next door that night. So Fiona and I had pizza, and I put two spares in tubs in the fridge. I made myself a pizza the next night as usual using one of the balls. Then the next night, I made a third. But by this point, even though the dough had been in the fridge all the time, it had continued to ferment so the point that it completely filled the tub, and had become very light and soft.