Thanks John C. but as you have told me before...the real evaluation of one's dough is after you fire it!
Okay, so we pulled the proofing tray out of the fridge and left it at room temp (70-72 degrees) for an hour. After that first hour, in order to raise the ambient temperature, I decided to place the tray in the oven with the light on. In the past I have been able to create an ambient temp in the oven of 85 degrees by leaving the oven light on for at least an hour. I did not wait that long so I don't believe that I was able to raise the temp any higher than a few degrees above the room temp.
The result was that I found the balls to be kind of sticky which made it difficult to keep their round shape when I took them out of the tray. I am not sure why this happened.... hydration? not enough time proofing at my particular room temperature? The dough balls were around 68 degrees when I initially tried to form the skins...not sure what is the ideal dough temp. After experiencing some difficulties shaping the skin, I decided to wait up to ten minutes to see if it would make a difference..... it did make it easier to form the skins. I did bake one pie using a screen.....I included a photo but keep in mind that I am using "00" flour which requires more heat than what I can get from my electric oven. I usually just throw the skins in the garbage..until the day that I can bake them at the right temp in our wfo.
Photo 1: dough balls two hours out of the fridge
Photo 2: what can you tell me about my dough by this photo?
Photo 3: the skin that I waited 10 minutes before forming it
Photo 4: the not for prime time pie....
40 pounds of practice done... 15 more to go!