Pizza dough is easiest to work with at room temperature, and when the dough comes to room temperature, it ensures that the glutens have time to relax. Gluten makes the dough stay together and gives the crust its chew and texture. When cold, the glutens are tighter like a rubber band, but when warm will stretch out and loosen. To test if your dough is at room temperature, roll it out or stretch it and if it bounces back, cover it, and let it relax for 10 minutes before working with it again.