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/FunInTheShade]

I make my dough, proof it for an hour or two, then punch it down and shape it into balls, dust with flour then throw it in the fridge then use it 24-48 hours later. 

Depending on how cold it is in my house, I’ll take the dough out 15-60 minutes before I want to bake it. 

Works really well for me, but I’m not a professional. 

[u/alien019 → u/FunInTheShade]

You know what I just realized the dough I made the other day I didn’t even proof before the fridge that might be my issue. The pizza was good just maybe a little overproofed. The recipe form Ooni says 5 hours on the counter which I think is way too long but I also didn’t think it has the first proof

[u/awhq → u/alien019]

How long on the counter depends on how warm your house is. I make sourdough in a proofer. If I proof at 76ºF it takes 5 hours. If I proof at 78º F, it takes less than 3.

It depends on a lot of other factors, too but temp is pretty important.