Love this pizza dough! I fretted over it a bit as my kitchen was very cold and was worried that I may have over worked the dough ! I left it for the four hours, plus another hour and a half. Because the house temp was about 66* and it hadn’t puffed up a lot. Of course the bakers reassured me and so I divided and refrigerated it over night as directed. I am eating it now with a pesto base and chicken marinated and cooked with Sioux-x-wow sauce ( delish) and pine nuts and cherry tomatoes and mozzarella cheese and Parmesan. It’s absolutely delicious. Maybe the best pizza crust I’ve ever tasted. I love King Arthur. I love my bakers. You guys are the best, this recipe rocks. Thank you.!

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