Well, I haven't been cooking much latly, or posting much. Yesterday I put up a side of Rib Eyes to dry age and I got up this morning and thru together the AB pizza crust recipe. I did use packaged yeast not the instant yeast as that was all I had, and I cut the sugar and salt in half. I only rested it in the fridge for about 7 hours. Well let me tell you it was the best pizza crust I have ever tasted. The best thing it was so easy, you just dump it in the mixer. One thing, run that dough hook for 20 min minimum. I may try to double it or just make 2 batches next time and use the recipe to make baugettes. According to AB the dough will hold in the fridge for 5 days. Based on my experience it gets 5 stars. I have really not gotten into breads much but We all liked this one.