Rule of thumb: rise time roughly doubles for every 10°C drop.
At room temperature
In the fridge
24 balls at a relaxed 1 min/ball is 24 minutes — a fast pizzaiolo might shape closer to 0.5 min/ball.
30 loaves with room for 4 at a time means 8 sequential bakes, not one. Changeover time between bakes (loading/unloading) isn’t included — add a buffer if your oven needs to reheat.
At room temperature
In the fridge
Just me
I have help
Topping and baking overlap, so an extra pair of hands doesn’t just add capacity — it roughly halves the total time for this stage, assuming your help is reasonably capable. If your helper is slower (a keen but inexperienced kid, say), the real saving will be less than that.
A rise of 8 hours or more needs strong flour. Standard supermarket flour often isn’t strong enough.