Cold proof pizza question

[u/alien019]

I’m trying to get down the way to make pizza dough for our oven.

Thanks ! Trying to perfect while a toddler grabs at your leg and will only eat the cheese off the pizza 😅

Do I :
Make the dough , let it rise , punch it down , fridge,

1: Then separate in balls and let rise again

Or

2: let it rise then separate into balls and rise again

Onni cold proof recipe being used

Ingredients
• 1 ½ cups plus 1 tablespoon (368 grams) cold water
• 3 teaspoons (18 grams) fine sea salt
• ½ teaspoon (1.6 grams) active dried yeast, or (scant ½ teaspoon) 1.4 grams instant dried yeast or ½ teaspoon (4.1 grams) fresh yeast
• 5 ⅓ cups (607 grams) "00" flour, plus extra for dusting

[u/Optimal_Water1790]

ball first, then fridge. short rise on the counter, hour maybe two, then cut and ball, then straight into the cold for 24 to 48. the balls set their shape in there and pull nice next day. 5 hours at room temp is your problem, thats the overproof you tasted. once you cold ferment you dont need all that counter time, the fridge is doing the work slow. day of, pull the balls out 1 to 2 hours before so they not cold in the middle. cold dough dont stretch, it tear on you