Ooooh, good call!! I feel like I've totally seen guys at pizza spots just grab a dough right out of the lowboy fridge and stretch as opposed to it being sitting out room temp.
I'd love to get in touch - but would it matter that I only need a couple?
Tom had always said to have the dough warm AT room temp, which many people (including me) misinterpreted as having it warm TO room temp. And he recommended opening the dough in the range of 50-55 degrees. Too cold and you get bubbles, too warm and it may overstretch and have thin spots.
...
Thats kindof the question for the guy. I tend to think he's not in the business of doing small orders, or shipping small orders. Thats my thinking on me picking up a bunch (once I venture out again) and shipping them myself to anyone who's interested.
Its funny though, of the various places in my town that we order from for my kids, my favorite uses a regular screen, not the mesh. I had some a couple nights ago and I'm tempted to experiment without bench flour again. They have an interesting light fried crisp that I'm assuming is from opening in oil.