From my observations, most use it when it has risen around 1.7-2x volume, myself included. Some like to experiment past 2x and you can certainly make pizza in that area, but it becomes increasingly more challenging as the dough ferments and becomes airier and lose strength.
The timing of balling also varies. My preference is to ball after it has barely started to rise. For shorter total fermentation I might ball it straight after mixing. I don’t want to ball after it has risen more than 10%.
For 24 hour doughs I typically do 8+16 at 15C these days. You’ll have to do some testing to see what works for you. The ball should at the time of opening have enough strength to snap back a bit, but also relaxed enough to allow you to open it without too much trouble. More time in balls leads to a more relaxed ball. How tight you ball it also makes a difference.
Bread is not pizza and a bread dough is easier than a pizza dough. I also make SD bread and changing RT doesn’t matter much since I’m also putting it in the fridge. If that is after 5 or 6 hours doesn’t matter. You can use the fridge for pizza too, and many do to make it easier and more predictable. Some say it hurts the result, but many find it just fine. When fermenting the entire time in RT, timing, starter amount and temperatures becomes important and is where each has to experiement.
