Pizza III

Okay, this is probably getting old, but I feel a responsibility to report on all outcomes; don't worry, I only have one doughball left.  The dough has been in the fridge now for 16 hours and has developed even more.  I would definitely recommend letting it sit and ripen for a day or so - I think I was reading this on FoodNetwork.com, maybe it was Alton Brown's recipe, but I didn't have 15 hours to wait.  Anyway, by now the dough was more pliable and I really stretched it out (with a rolling pin, still no expert) pretty far and so had a rather thin crust pizza.  Toppings today were mozzarella, pepperoni, plain old button mushrooms, red onions and red bell peppers.  According to Puck's recipe, the dough can be wrapped in plastic after the second rise and refrigerated; it's funny because it continues to rise and so it kind of unwraps itself a little.  See, yeast is a miraculous thing.  Stay tuned to see what comes out tomorrow.