We did a 30+ free catering gig for my mother's church, yesterday. Learned a valuable lesson as our cold kitchen didn't bring the dough up to the needed 70-75 degrees before opening. Two hours after removing from the frig, the balls were only at 60 degrees. This cold, elastic dough would not stretch without tearing. My 18" pizza's ended-up being 14" but we were up against a time deadline and had to bake. The people liked them anyway because they tasted good and were free. However, if this ever happened in a market environment, we'd be screwed . . . but that's the whole point of practicing and putting-on free lunches, right? Here's one before/after baking, I call it "sunshine".