"Adjust the pizza dough recipe to yield enough dough for 3 large 18-inch pizzas, with a little extra dough to ensure sufficient amount. Provide a detailed fermentation and handling schedule to have the dough ready to bake at 3:45pm tomorrow, including timing for mixing, bulk fermentation, refrigeration, dividing, proofing, and when to take it out of the fridge. Keep the hydration around 62%, salt around 2.5%, and yeast amount suitable for a slow cold fermentation. Use imperial units."