While we normally advocate leaving the dough out of the cooler for 1.5 to 2-hours before opening it into a pizza skin, we have also put a thermometer into the dough to find out what the temperature of the dough is at this time. We found that the dough is typically at 50 to 55F. I don't like using the Zip-Lok bags for dough storage as there is a possibility of the pressure within the bag opening the seal, or blowing out a seam in the bag, in either case the dough will crust over
, this is why I like to use something like a bread bag. Oil the dough ball, drop it into the bread bag, twist the open end of the bag to close and tuck the pony tail under the bag as you place it into the fridge. This will allow for some expansion of the bag while not allowing it to open, thus saving the dough.
Tom Lehmann/The Dough Doctor