Yeah I let it rise overnight. It's rolled pretty thin, I rolled the edge so the crust is a little thick. I don't have a cutter pan with the angled lip so I used a 16 inch pan with straight sides and I thought rolling the edge was better than having a 90 degree lip. I cooked the pizza for a while and the bottom was real white and undercooked so I used a peel and transfered it back to the oven onto the tiles to brown the bottom. The bottom did brown but the pizza was still flimsy.