I've been making pizza for a while, but just recently I was turned on to a great recipe that calls for cold fermenting which is my first experience with it (I never knew what I was missing all this time). Anyway, I mix all my ingredients, let it rest for 30 minutes, mix in the salt after 30 minute and then plastic wrap and throw it into the refrigerator. After 24 hours I pull it out and 8 doughs out of 10 (i've been making quite a bit) there's been a little water that collects on the bottom of my bowl. Can anyone please tell me if this is normal (I'm doubtful it is), and what it's called so I can figure out how to prevent it? I still take the dough and knead the water back in, divide, shape and let proof at RT for 4 hours with a damp towel over them and the pies come out great. But I'm wondering if they could be greater if I were to correct whatever this is.
Any help would be greatly appreciated. I may have some photos to post in a few hours if needed. (I've also searched and searched to figure out if this is normal and what it may be called, but have not managed to find anything)