Refrigerating the dough overnight is a step you should take only if you are looking to save some time on Pizza Night. If you'd like to do this, you can prepare the recipe as written through the first 60 minute rise and then gently deflate the dough, shape it into a ball, cover with plastic wrap and chill overnight. The next day take it out and let it warm slightly (about 15 minutes at room temperature) before your try stretching it out into your pan. You may need to take a few periodic rest periods if the crust starts to snap back. Once it is in the pan and slightly puffy, you can proceed with your cheese and toppings--be prepared for some deep-dish magic to appear! Kye@KAF

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