How long before baking should the dough come out of the fridge? I used a NY thin crust recipe from this site (can't remember whose recipe it was) and mixed in a bread maker, and let it go through the initial rise then split into 2 and kneaded by hand a little, formed into balls. into oiled bowls and into the fridge for an overnight stay.
Also should I be kneading the dough after I take it out of the fridge or just stretching? I sure never thought making a pizza dough would be this complicated - or maybe I'm just making it more complicated than it really is?
Edit: I found the answer to my first question (a couple of hours) but still not sure about the second question.