I made this twice: the first time I made it the quick way, and the second time I made it the long way (letting it rise in the fridge for 30 hours). It was excellent both ways, but really fantastic with the long refrigerated rise, very light and airy. I also added feta, kalamata olives, and artichoke hearts (and cooked it in my cast iron).
It is an extremely wet dough and is exceedingly difficult to handle.
