Not sure where I even got the 80-85 final dough temp target from (the lehman dough thread maybe?).
The 80-85 degree F finished dough temperature applies to doughs that are to go into a commercial cooler, as in a professional setting. The finished dough temperature that is typically recommended for a home setting is around 75-80 degrees F. The reason for the difference is that a standard home refrigerator typically runs several degrees warmer than a commercial cooler. However, it is important to keep in mind that there are a lot more variables in a home setting. For example, how dough will cool in a standard home refrigerator will depend on how many dough ball are to be cooled, the dough formulation and the dough ball size, the nature of the containers in which the dough balls are to be stored (e.g., glass, bags, plastic or metal), whether the dough balls are initially exposed in the refrigerator before covering, where in the refrigerator the dough balls are kept (some parts of the refrigerator are cooler than others), what other items are in the refrigerator at the same time, changes in the interior temperature of the refrigerator as items are removed and replaced with other items, and how often the refrigerator door is opened and closed. Quite often, in pizzerias the dough is made in the evening after the last service. That way, there is very little traffic into the cooler until the next day when the dough balls are to be used to make pizzas. To minimize the above effects, in a home setting some people have a second refrigerator, such as a beer refrigerator, and use that to store their dough balls.
There are also many factors that come into play when a dough is made in a home setting. For example, if an autolyse or similar rest period is used, or if a dough is permitted to ferment before refrigerating, or if a preferment is added to the dough at some point, the temperature of the dough will quite likely approach that of room temperature (the transfer of heat is always from warm to cool). It isn't always easy to achieve the desired finished dough temperature in such cases. Sometimes preferments are added while cold or at different stages of the dough preparation process to achieve some measure of control of the finished dough temperature.