When the pizza dough is very bubbly (18-24 hours), scrape it down with the bowl scraper. Dust a counter with flour (more heavily if the dough seems really wet). Scrape the dough onto the counter, and dust the top with more flour. Divide the dough in half. Place 1 portion on the work surface. (Cover remaining portion to keep it from drying out.) Fold the dough over onto itself—pick up one side and fold it to the middle, then the opposite side, then the top, and then the bottom. Press down lightly, adding more flour as needed, and repeat the folding one more time. Flip the dough over, and shape it very gently, cupping it between your palms and rotating it, into a ball. Repeat with remaining portion. (At this point, you can either roll the dough out to use, or put each portion of dough in a plastic zip-top bag, and freeze to use another time. Thaw the dough overnight in the refrigerator.)