Firatcim, if you find that your pizza dough is fighting you a bit as you're spreading it out, walk away for around ten minutes and let your dough rest before coming back to it. Sometimes the gluten just needs some extra time to relax when it's being stretched an awful lot, and being cold can definitely exacerbate this. Giving it a few minutes to let go whenever it seems to want to tear instead of stretch, you can still coax your dough into the shape you're looking for, though, chilled or not. Happy baking! Kat@KAF

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