If someone doesn't want to go to a lot of bother in balling, if the dough is cold fermented for about 2 days or more, the dough can take on the shape of a regular dough ball. The bottom of the dough has to be sealed right though.
Sorry to barge in. I'm so glad you said this to Anthony. I totally forgot about this. A slightly modified version of this would help me a great deal on my hard to stretch AT batches. I've done no balling in this scenario before and it helped a good bit, but the down-side was every pie having a bad low spot.