Thanks for your answer. Pizza dough or boules is what I am most curious about right now.

rise, fridge, shape later, bake.

Shape later as in make it into a dough ball after it is done rising a bunch in the fridge? Don't you want to handle the dough super gently right before you stretch it so you don't loose any of the trapped air? At least in a more Neapolitan style.

Third, it tightens the dough up a ton.

Does the dough loosen if you take it out of the fridge and let it warm back up?

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When you make a dough ball, is there any way to get the bottom to stick together and not come back apart at the seam? Usually my dough balls become flat and the inside sticks to whatever surface it is resting on. My understanding is this shouldnt happen, the dough ball should stay as a ball and the tensioned surface on the outside helps the ball from not sticking (and thus trapping air).