I'm making Pizza Romana this Saturday. The dough recipe says to allow it to rise for 24-48 hours in the refrigerator and then to let it rise for 8 hours at room temperature in a football shape after that.
My confusion is this ... the directions for making the pizza (similar to most recipes in the Pizza Bible) says to take it out of the refrigerator, leave wrapped, let it come up to 60 degrees and then dust with semolina. I'm assuming this instruction is wrong as the dough is already dusted and has been rising at room temperature for 8 hours. At this point the dough has been rising for 56 hours (48 refrigerator & 8 at room temperature). It seems wrong that we would wrap it again and put it back into the refrigerator and do another dusting after it comes back up to room temperature for the second time. Any help? Anyone made this one before? Thanks!