for experimental purposes, let's say you make a batch of dough and divide it into two portions (a & b). portion (a) is left to proof/rise in bulk and is used for "on the fly" (per order) dough balls. portion (b) is divided into dough balls and then left to proof/rise. all other conditions being equal (temp, proof times, etc.), will the final cooked crusts be almost identical? in other words, other than convenience, is there a scientific reason why it's better to prepare dough balls (and let them proof) in advance of skin shaping? would the additional surface area of the pre-portioned dough balls, when compared to the bulk dough, cause the final crust to be substantially different from the "on the fly" dough balls? or would the pre-portioned dough balls proof/ferment faster than the bulk dough?