Rising pizza dough in the fridge after punching it? EMERGENCY!  I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise in the fridge since I've heard that is what makes it taste best.

However, the dough seems to have doubled already after being in the fridge for 6 hours.  I also read that it should be punched down so I did and now I'm stressing... 

Now that I have punched it down, should I leave it unrefrigerated and let it reach room temperature and do it for dinner tonight? Or should I put it back in the fridge and let it rise overnight again?
There is no emergency, you have a healthy, active dough. You can punch it down as much as you like, remember that with pizza dough you are going to knock a load of air out when you make your pizza bases. You can keep it in the fridge until tomorrow, it should slow down as it starts to exhaust the available sugars. 

If you find things still going a bit too fast reduce the yeast in the dough.