So I make my dough take it out of the mixer out it in a bowl to ferment in the fridge for 24 hours. I then take it out divide it and this where my question is. Do I flour the individual dough balls or do I oil them? Because when I put them on a sheet pan to proof again the end up really increasing in size and sticking together. How do they do it in a professional pizza shop? And how do they hold the dough for service?