Originally Posted by rcamuglia
Also,

You will see a vast improvement in your crusts if you make the dough and then refrigerate it to retard the yeast growth for 3 days.

Pull it out, let it proof, roll it make a pizza and bake

Thanks Rick, will try this too.

Have been using it fresh, day 1, but then refrigerate till next use, but usually use within the next few days !

Paul.

"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"