I see a lot of posts in the NY style pizza section that mention reballing the dough some few hours (like 6) before opening the dough and stretching it for the pie. What is the reason for reballing the dough? Is the dough reballed cold from the fridge, or is it brought to room temperature first? Is the reballed dough then returned to the fridge for 4 to 5 hours and then removed again an hour or so before stretching?
I'll be making my first NY style pizza tomorrow night, so that's why I'm asking. I made my dough yesterday, and it's sitting in the fridge, balled and in oiled plastic bags, until I take it out to come to room temperature. I figure these 328 gram dough balls (for 12 inch pizzas with TF of .102) will take about an hour and a half to warm up, maybe two hours.
I'm just wondering what is the reason for reballing 6 or so hours earlier.