Huge bubbles in pizza dough I made some pizza dough and let the individual dough balls rise in the fridge for a day. The following day I took them out of the fridge so they could come up to room temperature so the dough would be easier to handle when I make the pizzas.

Problem is when it was at room temperature some massive bubbles (could probably fit a tennis ball in them) emerged from the doughballs.

Is this normal or have I done something wrong?
How should I deal with these bubbles, do I pop them or just let them be?
A longer rise can certainly yield large bubbles, and there is nothing wrong with that.

Popping them before stretching works just fine, and a little more force working near where the bubble was will keep the spot together when it cooks.

To much kneading will make the dough tough, but if it has been in the refrigerator all day, then a little more/extra won't hurt anything.