After I kneaded the dough I put it in a bowl that I sprayed with oil. I covered it, put it in the fridge and left it for 68 hours. I took it out and used it to make pizza that tasted great. Kids loved it and tge 68 hour in fridge gave it time to cold fermented, which created crispy crust. The slow rise in fridge breaks down starches, gluten and made it easier on everyone stomach to digest
