handling pizza dough

In the dark ages before bread machines I would mix up the dough and put it in a
tupperware bowl, put the cover on burp it, and let it rise in a warm place until
the cover popped off. Then it was ready to use.
I know today that a some pizza places get their dough premade frozen, let it
thaw and rise then use it. And some get it premade fresh. It just doesn't taste
the same.
When I worked in the pizza place, we would mix the dough in the Hobart, cover it
with plastic let it rise to double, punch it down, weigh it out, cover and
refrigerate it. It slowly rises a little more as it sits in the fridge. We then
would roll it out as needed top it and bake it. We would throw away any that
was left over after 2 days. This was for thin crust, of course, for thick crust
you would want to let it rise again before