I think it's a big mistake to use olive oil in pizza dough--especially EVOO, whose aggressive flavor overwhelms the more delicate flavors in pizza. Most pizzerias use a more neutral oil corn or soybean. I find corn oil is terrific or I'll use Extra Light olive oil. I also don't find that it makes a great deal of difference to age the dough in the refrigerator. I recently made some excellent bread using a small amount of yeast and letting it rise on the counter for about 24 hours, so I might try that again with pizza.

I bake my pizzas directly on the rack on a piece of parchment paper.

This, of course, is not the recipe for authentic Chicago deep dish (if anyone is interested in that). The King Arthur recipe is quite wrong as well.

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