I grew up in the NYC/NJ pizza scene and never had a clue that pizza could be, IMO, butchered so bad and still people will buy it. Back home if you didn't come out of the gate top shelf you were dead instantly. I was taught by life long pizza making elders and it is an art vs. butchered (what I often see around the country). Since living in CA, TX, and now OH, I have seen more people running shops that have no clue to dough, pizza, or ovens. Just Friday I was at a shop that will remain unamed that had 18 full sheet pans on a rolling rack with 6 dough balls on each sheet pan sitting next to the oven. I played dumb and asked to feel a dough ball. It was skinned over like a rock. They took this dough and rolled it out with a rolling pin, docked it, put it on a round pizza tray, and put it back on the rack ready for toppings and baking. This was at 2pm and this dough was for the dinner rush. By then it would as hard as a rock. Yet they sell all the dough everyday. I see this kind of dough management all the time. Tom Lehman will get you on track. He is the highest pizza authority I know of.
We basically do this:
ice water into mixer - flour, yeast, salt, add oil about 1/2 way into the mix
mix approx 7 minutes total
immediately ball and put in fridge
dough is good for 2-7 days with the sweet spot for handling and taste between days 3-5
one of our typical slices