If you are making pizza at home:
I try to make preparation as simple as possible, and this might not be the best way to refrigerate dough. I make batches of 5 balls with cold water.
After mixing with my kitchen aid, I dump the whole bulk into a tupperware and saran wrap the top. Send it into the fridge for however long you want your dough to ferment.
Then, On baking day, take the dough out, divide, weigh, and ball. (usually done at least 4 hours before shaping).