Bulk Fermentation before BAlling Question

[mickster999]

I'm going to be following a dough recipe for Neapolitan dough that calls for mixing in a dough mixer and then bulk fermenting on the counter for a couple hours before dividing and balling and putting in the fridge overnight. 

After removing dough from the mixer, should I be doing anything to stretch/fold/shape it before starting the initial bulk fermentation?  TIA.

[Timpanogos Slim]

my pizza and bread processes have a similar fermentation schedule. 

Sometimes i let it do that bulk rise in the bowl of my bosch mixer without even removing the hook, sometimes i move the dough to an oiled bowl and take a minute to get it into a ball shape with the seam on the bottom. 

I'm not sure it makes a difference.