Most pizza dough recipes can handle an overnight rise in the fridge (12-16 hours maximum). If you exceed this time frame or let it rest at room temperature, the dough will likely become over-proofed because of the amount of yeast that's in most recipes. This recipe works because of the very small amount of yeast in the dough--you might want to experiment with reducing the amount you use slightly to see how you like the resulting flavor and texture. Happy baking! Kye@KAF

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