Complete fail. There were dry areas ai didn't want to knead in the dough, figuring the 24 hr proof would take care if the dry area on the top. Ok, I mixed the dough in a very large bowl that's too big for the fridge so I did transfer it to a smaller glass storage container, the dough did deflate a hint then. I let the dough proof for another 3 hours in the new container and thought it looked fine and put it in the fridge for 48 hrs. All seemed fine when bringing it back to temperature and separating the dough into two portions. The stretching and pulling worked but there were still these dry bits. Still, I didn’t knead the dough at all and when stretching for the pizza, there were lumps and stretchy areas that stretched to small holes. When baked, the dough didn't rise At All. It was a flat, lumpy, unleavened plate. I don't know....

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