just got finished mixing up a couple of batches of dough for cracker style crust (DKM's and Steve's).
will it be ok to allow dough to rise more than 24 hours at room temp without messing anything up?
i figure it will be about 29 hours from the time i started the rise time until i will be able to use the dough.
also i would like to thank you all for such a wonderful site. iv'e been having alot of fun trying out the recipes posted.
i've done a few deep dish recipes with great results and now it's time to try a cracker style.
if i could figure out how to take a good picture, i'll submit a few pics of the finished pizza.