Pizza

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bright

@le_james

I think 20 hours at room temp is probably too much. That's an overnight proof and I'd normally do that in the fridge followed by a warm proof of the dough balls.

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Nef in reply to @bright

20 hours room temp could be totally fine, it's entirely dependent on the quantity of yeast. Water temp will also play a role (as will flour and bowl temp, and friction factor if you want to get reyt fancy).

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