I consider myself a good cook but, sadly, a novice baker.
Nonetheless, I'm making pizza in the next few days. I got a bunch of Italian 00 flour and am looking forward to trying it. I've made pizza before and always made the dough the same day we made the pizzas. I looked through some old notes I took from a pizza making class taught by Peter Reinhart, he says for the "true" Neapolitan pizza dough, it's made at least the day before to allow the dough to achieve the right texture.
Do you let your dough sit overnight?