Pizzafrost09,
You should be fine following Jonas' advice.
However, if you would like to do a deeper dive on achieving the finished dough temperature, you might take a look at the following article by the late Tom Lehmann:
https://web.archive.org/web/20070502014430/http://www.pmq.com/mag/2003spring/tom_lehmann.shtmlWhere many people struggle with Tom's method is knowing what friction factor to use. Since you are kneading by hand, you might follow the advice given by King Arthur in their article at:
https://www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperatureAccording to King Arthur, the friction factor to use is 6-8 degrees F.
The above should work fine for your pizza doughs. The principles of finished (or desired) dough temperature apparently can also apply to pizza dough according to Tom’s article and the King Arthur article.
Peter