Sourdough pizza dough- length of bulk ferment vs final proof?
So previously I was using instant yeast and roughly following recipes that called for a long bulk ferment (8 hrs to overnight) before cold fermentation, bench rest, and baking. I'm trying to make sourdough pizza now and am worried the proteolytic enzymes will make the dough too slack. Recipes for sourdough pizza seem more commonly to call for a short bulk ferment (2 hrs), cold fermentation, then a long final proof (5-6 hrs) before baking.
What's the difference between doing a long bulk ferment vs a long final proof? Is it related to the fact that it's sourdough?
How much should I adjust my sourdough percentage depending on the length of my cold ferment, or is there no fear of the yeast consuming all the starches during cold ferment?