Using DKM's "Pizza Inn" thin crust dough recipe, except proportionally smaller amounts of ingredients to make a smaller pie...
The recipe says "Dough can be held and used for up to 18 hours after the initial 9 hour rise."
After the initial 9 hour rise, should it continue to be kept at room temp until used (up to 18 hours later), or should it be kept in refrigerator until used? If it is the former, would keeping it in the fridge increase the useful life of the dough another day or two?
My dough ball shows small signs of splitting in two. If it does split, do I leave it alone or form it into a ball again?
Thanks,
Ira
