Today i end comparison test of 4 dough balls , bake one in every day , all contains 0.4 % bake yeast and its rly hard to point major differences , i think that day 1and 2 pies was best , then day 3 was ok but day 4 dough ball was full of bubbles and gas and double or more in size , day 3,4 dough balls overstretch easily (they were in room temp for 1 h before baking ) and day 4 rim grew less in oven but still had open space in dough texture, and was a bit stiffer , but didnt notice changes in taste . Now i have 2 questions for more experienced folks , so how dough ball should looks before baking ? it should be smooth or bubbly? and i heard that dough should be in room temp before baking but from my experience cold dough is just more elastic and do not overstretch like room temp very soft dough , so is there any downsides to use cold dough directly from fridge ? Maybe it is just my bad technique but i rly try to do it right and almost always some places are paper thin ;/.