Made a nice crust last night. The recipe was for twice the amount I wanted to use
Came out fairly decent and want to make another tonight. I put the ball of extra dough in the refrig (before the second rising)
I plan to take it out about 3 hours in advance of using it. This is just a guess on my part.
Am I on the right track.
I hate refrigerating any kind of dough but didn't want to make crust for just one pizza
Any input would be appreciated