I've been thinking about this a lot. Pretty much every time I make pizza.
See here's the thing. Since I started working, I've had to make the pizza dough the night before so it has enough time to rise. The first time I did this, I asked whether I could just refrigerate the dough and cook it the following day, or if I had to pre-cook the dough and refrigerate it in pizza crust form. I was informed that if I didn't pre-cook the dough that night, it would just continue to rise basically until I cooked it. I mean, after a couple of hours the dough is already touching the covering on the bowl! Anyway, it got me interested.
So here are my questions:
1. Have you ever let bread/dough rise for 24 hours and if so, did that ruin it, or was it just huge?
2. Should I attempt this experiment or is this a bad idea?
Let me know what you think...