When visiting Mozza Pizzeria in LA, I talked with one of the bakers and he said that the final day for preparing the pizza for a noon opening begins at 4AM. I neglected to ask what happens on this day. I understand that 1) the entire process takes 2-1/2 days and 2) that the dough is refrigerated at some point. Does anyone know what happens on that final day? As we know, the procedure used at the pizzeria differs from that in the Mozza cookbook so the cookbook isn't of any help.