On Mon, 21 Jul 2008 09:10:54 -0400, Tracy > wrote:

Now I have a bowl of cold pizza
>dough in my fridge.
>
>Do I let it come to room temp before I try to use it? Punch it down
>again and let it rise again at room temp?
>
>Thanks!
>Tracy

I take it out and let it come to close to room temp before shaping it.
Usually takes about an hour.

I think you will be surprised at the taste of it, after having an
overnight rise in the fridge. It really seems to improve it. One of
the bread authorities in this country (Peter Reinhardt) also wrote a
great book on pizza, and he recommends an overnight stay in the fridge
to improve flavor. I sometimes even leave it another day or so,
before shaping it.

Christine, who thinks she might make pizza dough tonight.