Hahahaha! I love the warning about the dough continuing to rise in the fridge. Once, I had underestimated the rise potential in my pizza crust dough. I had just switched to a different yeast and it was FAR FAR more aggressive than the other yeast I had been using. The old yeast would mix into the dough, and would rise very slowly in the fridge. So I would put the small dough chunks in medium zip top bags. The new yeast rose so aggressively that the dough exploded one of the two bags before I found out about it. The other bag had to be cut off because it was so stretched by the dough inside. But the exploded one was very impressive. The dough had tripled in size and had climbed all over everything on the bottom shelf of the fridge. Cleaning it up took 3 hours. I laugh now, but I didn't then. Ever since, I'm far more into letting it rise in a HUGE bowl or measuring cup. (Like an 8 cup measure for a 1/2 pound wad of dough. :) OH MY! I too had a similar experience, all over my counter, and all of the cat's paws when he jumped up to see the monstrosity and poke at it seeping out from under the linen I had covered the too-small bowl with. Lesson learned: Give that yeast some room to party! Because it demands a big enough dancin' space! -Jessica

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