The real boss here isn’t the clock—it’s temperature. If your kitchen is a toasty 80°F (like a summer day in Florida’s armpit), your dough will rise like a panicked balloon in two hours. At a cooler 65°F (like a polite British afternoon), it can chill for eight hours without breaking a sweat.
A simple rule: Warm kitchen = short sit. Cool kitchen = long nap. And if your kitchen is 90°F? You’re not making pizza; you’re running a dough spa for bacteria. Toss that after two hours.
