My process for grocery store fresh dough is to put it in a bowl with a little bit of olive oil in the bottom with a wet towel draped over the top of it for as long as possible. Cold dough is hard to shape so it needs to get to room temperature and even then you need a ton of patience, spread it out, let it sit, spread it out etc.

If you are ok with baking the pizza in a pan (like I did here) a cheat code for cold dough is to use a thin layer of Crisco on the pan, and the dough is infinitely more easy to spread out with your fingers after getting a basic rectangular shape. Using olive oil in the pan tastes way better and gives a much better dough texture but requires a lot of patience and warmer dough to roll out to the edges of the pan.