I always use KAF too. I dough I'm going to make pizza with tomorrow I made yesterday. Today I took the dough out of the fridge and made dough balls out of it and put them in small freezer bags and back in the fridge. I'll take them out of the fridge 90 minutes before I hand shape them into 12" disks. I use Peter Reinharts method for shaping them. I pick one up on the back of my floured hands and rotate it around in a circle slowly and let gravity don the stretching... Works like magic once you get the hang of it.