Proofing Conundrum

Proofing Conundrum

Hi everyone- I’m trying to mail my pizza game a bit more and was hoping for some clarification.

I typically cold ferment my dough for 2/3 days with a poolish for a New York/artisan style pizza.

My question is this- once my ingredients are mixed, I have read varying things.

Do I:
A)-ball immediately and place in fridge
B)-let dough rise 20% then into fridge
C)-let dough double or triple in size before balling and into fridge
D)-remove dough 1 hour before to warm up before baking
E)-remove dough 3/4 hours before baking to let it finish rising.

I guess my question is..
A)What do you do? I know it’s dependent on yeast/temperature/style

B) How much total proofing do you expect before you ball/bake?

Oh the pizza rabbit hole….

Thanks for any thoughts 🙂