Hi Howard, this will depend more on the type of baking vessel you're using than the dough, since generally the dough will be fine going straight from the refrigerator into a hot oven. However, if you're working with a ceramic pot that might be damaged by thermal shock you might want to allow the dough to acclimate at room temperature for the time it takes for your oven to heat up. If you can't preheat your pot empty, allow the dough to warm up in the pot and put them both in the preheated oven together. With this method, you can remove the lid after 25 minutes of baking. 

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