How do I prevent crust formation when proofing pizza dough?
If you insist on using a damp cloth, you have to make it wet again and again, so this is quite cumbersome especially with long proofing times.

Much easier is plastic wrap, which doesn't prevent the dough from rising if you use it to cover a sufficiently large bowl. Tightly wrapping the dough itself obviously won't work.

My prefered method for these very long raises is a large food-safe plastic container with a lid. It doesn't have to be super-airtight and as I usually do a round of "stretch and fold" or quick punchdown every 12-24 hours I never had a problem with dried or overflowing dough.