New to this – looking for advice!

Hey folks. First time poster in here, (or anywhere for that matter), so please be kind. 😊

Just started getting into making pizza. This was my fourth attempt at Neapolitan style. For this batch of dough it was 60% hydration, 3% salt with dough balls weighing out at 270g. Cooking on wood on the Ooni Karu 2nd gen.

I had a query regarding leavening time & how air tight things are. For this one I did 8hrs RT at around 18 degrees in an oiled bowl in cling film. Then 72hr cold ferment in the fridge in an air tight container. We brought the dough back up to room temp out the fridge in the airtight container with the lid off for around 3 hours.

My questions are – should I be allowing more time to bring up to room temp out the fridge? And should this still be airtight in, and out of the fridge? Does this impact the dough in any way?

Thanks so much for your help!