Refrigerated dough resting time?

I would take the dough out of the bowl at the time you turn the oven on, press it down and stretch it just a bit (it will fight back!), and let it rest for at least fifteen minutes before shaping.


I make pizza on a regular basis, and because I live at high altitude, my dough goes in the fridge, even for a few hours, to prevent it from rising too quickly. It's nice to let the dough warm up and also to relax a bit, before shaping. In fact, when I start shaping, I stretch the dough out and let it sit for 5 minutes or so, and then stretch it again before putting the toppings on.

I hope this helps. ;o)