Are you sure you aren't using the same "crumb" photo over and over again?
To address your question, the risk you run when you form the dough into a skin without a counter warm up is that the dough may form big bubbles when the pizza hits the oven. Many people like the bubbles (especially kids) and fight over who is going to get the slices with the biggest bubbles, but pizza operators don't because this usually means they have to use bubble poppers to deflate the bubbles, which can be a real pain. If this becomes a persistent problem, they often end up having to use dough dockers (a roller with a bunch of metal or plastic pins) to dock the dough to mitigate (not necessarily completely eliminate) the problem.
A dough that has undergone sufficient fermentation, and especially a long, cold fermentation (at least overnight), is less prone to bubbling. The standard advice to avoid bubbling is to make sure the dough reaches a counter temperature of at least 55 degrees F before shaping. I usually shoot for at least 60 degrees F. How long it will take to reach that temperature will depend on room temperature. This means that it will usually take longer in winter than in summer.