Rolling Out Pizza Dough: Cold or Room Temp?

[tpchefpattie]

I know that I have heard a tip about rolling out pizza dough but I don't remember if it's easier/best to do it while the dough is cold or room temperature. Does anyone know or have a suggestion on that? Does the dough roll out easier on the cutting board or the stone?

 

[amya]

I have found that the pizza dough rolls out best for me when it is not cold and not exactly room temperature. I take the dough out of the refrigerator and put it on the counter while I prep the rest of the ingredients. This usually takes 15-20 minutes and then it rolls out fine. I roll it right on the stone.

 

[tpchefpattie]

Thank you!

 

[Deborah Czarnecki]

Thanks

I know the recipe I made recently said the dough should be refrigerated, but I hadn't thought to keep it out until it warmed up a bit--thanks for the tip!!
D.C.

 

[its_me_susan]

Have you ever used the pizza dough in the bag that the foodstores now sell? I used it once and it puffed WAY up - - My pizza was 5 inches thick! yummy, but I'm sooooo glad I didn't try it at a show