I have a dough ball that is cold fermenting in my fridge. It's been in there for 24 hours, and will be in for another 24 hours before I use it.
I just took it out of the fridge after it's been in there for 24 hours.
It's quite stiff but still sort of pliable.
I think I read in the Pizza Bible to get the dough out maybe 2-3 hours before I want to use it for pizza. However, since it is so stiff after only 24 hours in the fridge, I don't foresee it softening enough after only 2-3 hours.
So, If I'm letting it sit at room temperature (72 F) to warm up, about how much time should I give it to be warm enough to be usable?? (I'm hoping to get it in the oven by 6:30 pm.