You didn't indicate what type or style or pizza you are trying to make, but since you started the dough on Thursday night and want to use it tonight, it sounds like you cold fermented the dough. If that is so, you perhaps should have done the division of the dough up front, right after you made it. Bulk rises are used for Neapolitan style doughs that are fermented at room temperature (or a controlled temperature) or for doughs that are to be divided and run through a sheeter or roller. If your dough was cold fermented, you will have no choice but to do the dough division at soon as you can, at least several hours before you plan to use the dough balls to make pizzas. Otherwise, the dough balls will be hard to open and the skins may become overly elastic and possibly result in tears or holes forming in the skins as you try to shape and stretch them. Pending use, the dough balls can be held in the refrigerator but you want to be sure to give the dough balls a fair amount of time at room temperature before using them.
Good luck. Please let us know how things turn out.