I don't think I'd go for 8 dough balls on the first try. But if I did, I'd hedge my bet. Take half the dough and let it bulk ferment in the fridge right after kneading for 24-48 hours (you'll divide it later). With the other half, divide it into balls and do one today (I suspect that accomplished pizza makers can do an acceptable pizzas without a long ferment), one tomorrow, one the next day and, the next. Likewise, peel off some of the bulk fermented dough at roughly similar intervals.
You're establishing a baseline here. This will give you ideas about proceed in the future. Don't try to hit it out of the park now. A promising result will be better than an immediate spectacular success. If you were to luck into the latter, you'd have no idea *why* it was successful.
If you're totally off the mark, you'll have wasted 8 dough balls. That may not be very expensive in itself, but if you don't catch it before baking, then the cost of the toppings will compound the error and it could wind up as a very expensive lesson.