Let the dough rise once at room temperature, and then divide it into the number of pizzas you'd like to make and refrigerate the dough balls. (We like to store them in plastic bread bags, but large zip-lock bags or a bowl covered with plastic also works well.) The next day, take them out and let them warm up slightly before trying to roll them out. Let them rest until they're as puffy as you like — more time for thicker pizza, less time for thin-crust pizza. (This may take anywhere from 2-4 hours, depending on the temperature of your kitchen and the vigor of your starter.) We hope this helps, and happy baking! Kye@KAF

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