The time you let pizza dough sit out after rising in the refrigerator depends on several factors, including the recipe you used, the ambient temperature, and your desired pizza crust characteristics. Generally, when you take the dough out of the refrigerator, you should let it come to room temperature before shaping and baking the pizza.
A typical guideline is to let the dough sit at room temperature for about 1 to 2 hours after taking it out of the refrigerator. This allows the dough to relax, making it easier to shape without excessive spring-back, and it enhances the final texture of the crust. However, you can adjust the time based on your preference and the specific recipe you followed.
Keep in mind that the dough will continue to rise slightly as it sits at room temperature, so monitor its size and adjust the waiting time accordingly. If you need the dough to rise faster, you can place it in a warm and draft-free area, like near a warm oven or on top of the oven (while it's preheating) to speed up the process.
In summary, a resting time of 1 to 2 hours at room temperature is a good starting point after pizza dough has risen in the refrigerator. However, you can experiment with different resting times to find what works best for your desired pizza crust texture and taste.