hi everyone....
I'm new to the whole "dough thing". I have a question about chicago style pizza dough. I left the dough I made last night in the refrigerator overnight. I took it out this morning and set it on the counter so that it will be ready to prepare tonight when I get home from work. I never stopped to think about whether or not the dough would rise to twice it's size by the time I get home due to being removed from the fridge. Am I totally screwed now?
