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Hi, I have several times made pizza dough following Prue Leith's recipe. It is a great recipe but I always find that when baking for the allotted time (12-15 minutes), that the crust has not blistered and the pizza dough is not fully cooked but the topping is. What is the best solution? Should I...

Hi, I am due to make focaccia for a dinner party tomorrow night. I have a recipe to use and have made it before. In the recipe it says to leave the dough one hour to rise/double in size. My question is, can i leave it covered in the refrigerator overnight so I can complete the process tomorrow...