This is a really good post. Ever since I took a week-long cooking class in Tuscany, where the chef showed us her technique, I have been using very small amounts of yeast, 1/2 t. or less, for pizza dough (and many other yeast doughs too) and letting it rise overnight (or longer) in the refrigerator. It works great and the dough keeps for up to a week (although the flavor does become a bit like sourdough toward the end of the week - not that it's necessarily a bad thing). You just need to allow time for the dough to come fully back to room temperature before trying to shape it. If my project requires a second rise, I do that at warm temperatures, 80-85 degrees F. I've not tried doing a second rise in the refrigerator.

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