Last night when we made pizza, we used dough that I had picked up from Bertucci's several hours earlier in the day. I bought three orders of dough, but asked them to roll out flat one of them, but leave the others in balls so I could freeze them. I put it in the refrigerator, so it was cold when I brought it to prepare.
When the pizza was done, the dough was stiff and flat. Still tasted good, but it seemed tougher than usual. Was this caused by the temperature of the dough? At Bertucci's, they keep the dough out in the open (in containers), at room temperature. I bet that if the dough goes into the over at a lower temperature, it won't reach the necessary temperature needed to cook the way it should.
Next time, I'm going to use room temperature dough.
