1st Prove on Dough

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Hey,

So I recently started doing long proves on some doughs. The recipe calls for two 24hr proves in the fridge (1st & 2nd) at the moment during the first prove it doesn’t seem to double in size but by the time I bring it to room temp and bake after the second prove it seems fine. Not 100% what I want but I am new to pizza doughs. My question is how important is it for the dough to double in size during the first prove. Am I missing out by not letting it?

TIA

submitted by /u/goingon_80
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