Hi Carly! When taking dough from the frig, I recommend allowing it to come close to room temperature before hand stretching or rolling. Portioning and pre-shaping into rounds will help speed the process. The dough may need at least a couple hours rest before it is ready to be handled, so plan accordingly. If the dough is a bit on the cooler side, yes, bank on another short rest once stretched. And if it was difficult to stretch (or roll) to that point, try stretching again after the rest. It will be more forgiving! Gwen is probably not using refrigerated (or cooler) dough here in her blog. After her friends stretched their dough, one by one they await their turn for grill space. During this time, the dough will rest and may even do a slight rise. Don't their pizzas look fabulous? Happy grilling! Elisabeth@KAF

• Reply