When you're dividing the risen dough into 4 balls, are you kneading/squeezing air out of them?
Wondering whether it's good to remove the bubbles from the initial rise, or better to 'ball' them. This greatly impact how they're handled when dividing that initial batch up. 'Ball' implies you shape them and probably let some bubbles out, but it'd be good to know how/when to knead and when to try not to.
Recipe question for: Seventy-Two Hour Pizza Dough
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