I made pizza dough Wednesday night, cold fermented it in the fridge and took out to let sit on counter for 2 hours before baking last night. Realized mid-way in that I had way less cheese than I realized, so I only made one pizza. Two balls leftover. Stuck 'em back in the fridge overnight. They rose again and are quite puffy. Will they still be good to use again for pizza tonight or possibly even tomorrow night?