I have made basic pizza dough this morning, to bake tonight. I usually make it a day ahead and let it rise in the fridge, then out for 2 or so hours room temp to do the final rise for baking.
I wonder if I can leave it out this afternoon to rise in room temp til I get back from work at in 7 hours. I use 1 pack yeast to 3 cups flour, water and salt. If I leave it out will I come home to a huge bubble of overraised dough...will it take over my kitchen... If I put it in the fridge I don't think it will raise enough...HELP?