The temperature of the water is the controlling mechanism for the finished dough temperature. Depending upon how the dough will be managed, different finished dough temperatures will be targeted. For example, I like to cold age (ferment) my dough for several days before I actually use it, so my preference is for a colder dough, such as 80F. It is not right or wrong, it's just what works best for me. Others like to use a warmer finished dough temperature, again, it's what works best for them considering the type of dough they are making, and how they have elected t manage it. For the most part, doughs that are made at home are somewhat warmer than the doughs that are made for use in a pizzeria. If your dough temperature is too warm you will find that the dough exhibits a pronounced tendency to blow (over ferment). Of course, it might also have too much yeast for the temperature you're using too, but that's a whole different story. Experimenting with making pizza at home is half of the fun, the other half is eating it, and for the most part, our failures taste almost as good as our successes.
Tom Lehmann/The Dough Doctor