I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in the shape of balls). However, I read that it takes about 20 minutes for the gluten to relax so that the dough is workable. So my question is - can I bulk ferment for 24 hours, degas and mix and then bulk ferment again for another 24 hours without shaping, then take out of the fridge shape and let rest for 20-30 minutes? Will it be the same in terms of workability? It'll be a whole lot easier for me in terms of organisation (fridge space, proofing trays etc.)
Thanks!