I tried balling it immediately, however it was way too sticky, so I just kinda threw it in a bowl, covered it, and let it set. I mixed the dough with a standard kitchen aide mixer, started slow for a minute and then upped the speed for about 5.
The more I think about it, I may have had too much cheese on it. How much do you typically use?
I don't know if you want to try what I do to make the dough less sticky, but I use the flat beater only at home and at market, first mix on a slower speed, then turn to a higher speed, then rest the dough so the flour gets hydrated more with the water (10 minutes), then mix again starting on a lower speed and then change to a higher speed again so the dough starts to slap some against the side of the mixer bowl. I don't have the time this morning to find where I showed that on this thread, but if you want me to find that, or those links I can tomorrow if that is something you want to try to get less sticky dough.
I only use 6 ounces of cheese at market, but that is only because I am trying to keep costs down when making a Detroit style pizza at market. My cheese price a lb. has gone up again, and since I purchase the cheese I use in about 45 lb. blocks each amount of cheese increase in price makes the costs of my Detroit style and regular pizzas go higher. I go though a 45 lb. block in about 2 weeks, but then I also use the same cheese for another style of pizza I make. I have tried 8 ounces like Buddy's uses and I do like 8 ounces of grated cheese for a Detroit style pizza.