A lot of it will depend upon the flavor you're looking for in the finished crust. My personal preference is to take the dough directly from the mixer to scaling and balling and then directly into the fridge where I leave if cold ferment for 48 to 72-hours before using it. To use the dough balls that have been cold fermented I like to allow them to temper at room temperature for about 2 to 3-hours depending upon ambient temperature, then open the dough balls into pizza skins ready for dressing and baking. Allowing the dough to ferment partially or totally at room temperature will impart a different flavor to the finished crust. I'd experiment to see where your flavor preferences lie and to see what management procedure works best for you.
Tom Lehmann/The Dough Doctor