![](https://maybepizza.com//images/2012/10/ms-fire.jpg)
I made enough dough for six pizzas last Saturday night for use on Sunday, but we only ended up making four pizzas so I stuck the other two balls in the fridge and finally made them today (Wendsday).
You have to be a little careful when letting dough raise that long because it'll tear easily; so what I usually do is fold it a couple more times at least 3 hours before it'll be used.
![](https://maybepizza.com//images/2012/10/ms-pizzaone.jpg)
The first pizza was a 60 second pie. A bit misshapen, but I ate it almost as fast as it took to cook.
![](https://maybepizza.com//images/2012/10/ms-p2.jpg)
Pizza two didn't cook quite as fast but once it cooled off it was pretty damn tasty as well.
![](https://maybepizza.com//images/2012/10/ms-p2bot.jpg)
Toppings on the first were green peppers, salami, mushroom, and moz cheese.
![](https://maybepizza.com//images/2012/10/ms-p2top.jpg)
Toppings on the second guy were mushrooms, hot abruzzese salami, and moz. Both used a blend of HG and Caputo flour and homemade red sauce.