This fag I know... let's call him Justin wanted to explicitly know what step 5 to 6 meant. 'let it rise'. It's not just gonna rise at room temperature is it?
Can someone clarify this guide a little bit.
At least it doesn't just arbitrarily say "proof for one hour."
You leave it until it's risen enough. Probably around double in size. The cooler the surroundings, the longer this will take. Put a hot water bottle underneath it if you're impatient, but you'll get better results from letting it happen slowly.
If the room is close to or below 10 celsius, it's probably a bit too cold and you're better off aiding it.
Not him but cold fermented dough makes bread/pizza that is chewier and has a better "bite." I suppose the flavor is a bit more complex but you see the improvement more in the texture.