Hi Everyone,

I've been baking pizza for awhile, and the crust is okay, but nothing special - just kind of there. I use Wolfgang Puck's recipe for dough, so I'm assuming the problem is me and not him! I noticed on here that storing dough in the fridge for a day or two is great way for more complex flavors to develop. My question is, what is the best way to do this? Any time I've stored dough in the fridge, it usually gets a few dry spots no matter what I try - plastic wrap, oil, etc. For all the experts here, what is the best, most foolproof way to store dough over a timeframe of 1-2 days? Thanks