Oh, you rebel! Leaving dough out at room temperature is like inviting bacteria to a pizza party—they’ll show up uninvited and ruin everything. The fridge keeps your dough happy and safe by slowing down the yeast’s wild dance party.
Plus, cold dough is way easier to handle. Warm dough is clingy and sticky, like a toddler who just had sugar. Cold dough? It’s chill, cooperative, and ready to be rolled out without a meltdown.
