I hope I explain this easily and properly and can get some help. Following all the steps in getting pizza Bible for the master dough recipe, I let the dough bulk ferment for 24 hours then put it in the mixer for a minute or two to degass it. Once those steps are done I am suppose to weigh out the balls and form a dough ball to then ferment for another 24 hours. The issue I have is once I degass my dough it is still cold from being in the fridge. When I go to form my dough balls they seem to be tougher to work with and form without it tearing and overall not looking smooth. If I let them sit for a little bit and warm up its easier to work with and form a more consistent dough ball. I guess i am wondering what the proper way would be? It doesn't say anything in the book clearly and I'm just trying to follow as closely or properly as possible.