To keep this dough in the fridge for up to 4 days, use regular active dry yeast. I do this all the time with Fleischmanns from jars. Use a freezer weight zip bag and a spoon of oil in it. You will find that you have to punch down every 2 days-- just squish in bag and then reseal. Let it warm up to room temp before shaping. Oven spring has not been affected in my years of doing this.

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