I am a little confused about the directions for the Romana Dough. The recipe for Pizza Romana states to remove the dough ball from the refrigerator to warm to 60 - 65˚F yet the Romana Dough recipe states to refrigerate the dough 24 to 48 hours, and after forming it into a football shape, let it rise at room temperature for 8 hours. It's a little contradictory. Shouldn't the dough rise at room temperature first, then be refrigerated for 24 to 48 hours and then left at room temperature to reach 60 - 65˚F? Any help would be greatly appreciated.