63% hydration with active dry yeast. I make dough on Monday for pizza on Friday.

I add incorporate sugar and water into WARM water, then add the yeast. I add this to the flour, mix a bit of oil in, then knead on the counter for 5-10 min.

I then ball the dough, and proof in the containers at 78f for 2 hours, then move to the fridge for 4 days. They get pulled out 2 hours before bake.

The pizza comes out pretty good and airy. No complaints but I’m always looking to improve.

Is there any benefit to balling AFTER the room temp proof?

Should I even room temp proof since it’s going to be in the fridge for four days?

If I go right to the fridge, is bulk preferred? If so, when would I pull the dough out to ball it?