Once you have created a ball of dough, you should leave it alone for between five and fifteen minutes though you will require more time for proofing. That will allow the gluten some time to relax which it will require after kneading or when removed from the fridge to hit room temperature. The resting is important as you need to be patient and gentle with dough, even for pizza that you know you will have to work. Should the dough prove to be hard work then you should leave it to rest a little longer and then come back to it.