Well-shaped dough balls have a taut surface: they hold their shape during the final proof and stretch out evenly later.
Divide the dough into pieces of equal weight with a dough scraper and weigh them. Make as few cuts as you can to keep the dough's structure.
Fold the edges of a piece all the way round into the middle so the top becomes smooth. Turn it over, seam side down.
Pull the ball towards you on the counter with both hands, turning it slightly: the friction tightens the surface. Repeat a few times until it's smooth and taut but doesn't tear.
Place the balls with space between them in a lightly oiled box with a lid, or on a floured board, and cover them so they don't dry out.
Whether you shape before or after the cold ferment changes how relaxed they are later. PizzaChef plans this for your dough.