This was my first time pizza-making try. I finally dared given the extremely clear instructions here. Thanks, PJ!! I used the KAF Perfect Pizza Blend flour and my dough looked & felt very, very sticky after the 7 min kneading, so I added a bit more flour (~1/4 cup) until I saw the ball form. My dough is now in the fridge & is rising nicely. The problem: I cut a small piece after 4 hrs & noticed right away that my dough is considerably drier than the (priceless) photos here show. My question is: could I spritz some water to make the dough wetter & leave it overnight, or do I have to pretty much start over? Can too-dry pizza dough be rescued? Thank you for the great post! Vero, I'm sure your dough is going to be just fine - no worries. I guess by now it's been chilling overnight. Just go ahead with the recipe, and I'm confident you'll make a crust that rises well, and has wonderful flavor. Enjoy - PJH

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