No! Again, you'll often see an instruction to chill your dough for anywhere from an hour to a day, but I tested it both ways and found no need for chilling. I will say, though, that if you mix up your dough and it seems excessively wet and sticky, try letting your dough rest at room temp or in the fridge for just a few minutes to allow the flour to soak up some of the liquid, it makes a big difference.