Good to know ! I've made this several times now and have been counting the hours in the fridge, and twice it's been 48 hours in the fridge, which sounds like is the sweet spot. Interestly, my husband commented last time that the flavor was better and I said we had t gotten to the sweet spot yet , buti guess we had! I'm going to try mixing a double batch and freezing half after the room temp rise and see what happens ! We LOVE this and I make it for company. Everyone loves the bubbly crust! ( I may try stiffed w cheese sometome , too!)

• Reply