I tried a "bonci style" roman pizza. I followed a recipe that is basically a no knead 24hrs pizza "in a baking dish", in the sense that is not cooked in a brick oven but in a home oven. The directions say roughly to mix part of flour, water+yeast for a bit, add salt, more flour until combined. Hydration is 80%. The flour I used has the German classification 550, with 12% proteins. I do not have the info about its strength W.
Move to a board and give a few folds within the next hour, then lock it in an airtight container brushed with olive oil and store it in the fridge for 24 hours at between 5 and 7 Celsius degrees. After this time, let it reach room temperature and spread it with the help of hard wheat flour. The recipe goes by describing a certain way to spread it in order to keep the bubbles in the middle of the dough and not on the edges, which are supposed to stay flat.
But I didn't get to this step because, after some hours in the oven with the light on, it didn't raise at all and its manipulation was impossible.
I realize that the question is very vague, but when is such a dough supposed to raise?
edit: ingredients: 500 g flour as above 400 g cold water 20 g olive oil 10 g salt 1g dry yeast, that doesn't need to be activated first