I noticed that you say to take dough out of the cooler and let it reach room tempeture.
I have been making pizza dough for about 20 years now, and have never had a problem, but we have new owners
and it is always so cold (60 degrees). the dough starts to rise but is still ice cold. The dough is the right tempeture when it is done. should we make the dough even warmer? I’m afraid to get it too warm. I know it’s not a problem most kithchens have it was always too hot before.