I think you will find that it depends on the dough recipe, including the type of flour used and the hydration and viscosity of the dough made from the recipe. For example, I have seen workers at Papa John's use cold dough balls right out of the cooler to make skins. However, PJ doughs contain a lot of oil and have low viscosity (they are soft and malleable), making it easier to work with them. But, even then, they aggressively dock the dough balls (after flattening) before stretching out to full size. This is a quite common practice at pizza chains, especially when they are being slammed or the dough is one that is not often requested, such as a whole wheat dough. The more common practice, even at places like Papa John's, is to let the dough balls warm up at room temperature for about 60-90 minutes (or whatever period their manual prescribes) before shaping and stretching. That makes opening up the dough balls easier (cold dough balls are harder to open up) and also minimizes the likelihood of large bubbles forming in the finished crust during baking. In fact, according to Tom Lehmann, the most common cause for bubbles forming in the finished crust during baking is using cold dough. Some people will intentionally work with cold doughs just to get those huge bubbles in the finished crust. But, generally speaking, most pizza operators do not like excessive bubbling in the crust. Too much bubbling can lead to a shift of the cheese and toppings on the pizza, and may also necessitate using bubble poppers to deflate the bubbles as the pizza is baking. Technically, to minimize bubbling, the dough temperature at the time of shaping and stretching should be around 55 degrees F. However, I have found that that is too cool and, hence, I use around 60-70 degrees F.
By the way, there is no need for the dough to warm up TO room temperature. They should warm up AT room temperature. There is a big difference.