Pizza dough without starter says to degas after 24 hrs.
Pizza dough with starter does not say anything about degasing.
Is it necesary to degas my dough after 24 hrs in the fridge if I am using poolish (starter)
I do one or the other and typically I never do both. I think it's overkill and if you desperately wanted more flavor and complexity I would add more starter. If you did do both it can easily break down the structure of the dough making it hard to work with. I have done these tests a lot at my restaurants. Thanks.