When I use dough pans like that I lightly oil the pan, then drop in the dough ball, and lightly oil the top of the dough ball. I place them in the fridge uncovered for about 90-minutes to allow the dough to cool uniformly. This prevents the formation of condensation inside of the pan. Then cover and kiss it good night. When you're ready to use the dough just remove it from the fridge, leaving it covered, and let it set at room temperature for about 90-minutes (some experimenting will be necessary to find out what works best for you), then turn the dough out of the pan into a bowl of flour and begin opening the dough ball into a pizza skin for dressing.
Plain old plastic bread bags are a good alternative to the metal dough cans. The only down side to then is that they don't stack well.
Tom Lehmann/The Dough Doctor