So I used to work in a pizzeria where after the dough was made, we would weigh it out, roll it, leave it on the counter for 1 hr, then into the fridge for 48-72 hrs.
I also seen many people make the dough, fridge for 48-72 hours, and THEN divide it up into dough balls, leave it room temp for a few hours until making a pizza.
My question is, are there any benefits of doing one way vs the other? Not sure if this has been asked already. I'm new to this website.