I would only worry about smoothness if it’s intended to be in its final ball shape before stretching. If this is a bulk dough that is going to be divided into smaller balls later, that’s your chance to get it smoother. If it’s a single dough ball that you plan to use for one pizza, then with 72 hours until use, you have plenty of time later today, tomorrow, or even the next day to give it a final shaping before use.
Assuming you mean 3-day refrigerated ferment? What’s the flour and hydration, and how do you bake?
