We let it sit out the same amount for any cold ferment- minimum 3 hours and can go as far as 6 depending on the state of the dough. If it is blowing out after 4-6 hours it is not that big a deal. Just shape and hand stretch vs. toss. Managing dough is the hardest part of running a pizzeria and you often have to be able to work with the dough in various shapes throughout a day. Walter
PS: The 3 hours is probably longer than what would be needed in a home setting because we are warming a stack of dough boxes and the cold stays longer.