Whether you do a bulk or ball the dough should at least always be covered. You canleave it in a bowl and cover bowl with plastic wrap. I wipe the bowl with a little oil as well, i also lightly wipe the dough ball with a little oil too ensure a skin will not develop on the dough.
When working with a retarded/refridgerated dough the finished dough temperature is an important factor, along with yeast amounts in order to achieve the slow rate of fermentation. The finished dough temperature will ultimately determinewhen the dough will be ready. A 24hour rise is probaly long enough to notice a considerable difference in the finished crust.
When letting the dough warm up room temperature it prevents bubbles onthe top of pizza, and makes handstretching much easier. Chiguy