I've personally never tried a cold rise for this recipe, and I actually suspect the 24 hours at room temperature may be important to the process. If you try letting it rise in the fridge, let us know how it works out! That said, I wouldn't worry about the dough being left at room temp. There's nothing in the dough that should go bad in that time, and even if something was present, nothing is going to survive the 550 degree oven.

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