I agree. 24-48 hours is the ideal refrigerator proofing time for pizza dough in my experience. Too much beyond that the dough will break down too much, becomin

I agree. 24-48 hours is the ideal refrigerator proofing time for pizza dough in my experience. Too much beyond that the dough will break down too much, becoming gooey, tearing easily when handled, and resulting in a hard/crunchy crust. Proofed dough balls can be frozen for storage, however. They keep well in the freezer and defrost quickly when needed.