So, I took a look at it this morning and it hasn't risen very much. It
is no way near where an all ap flour dough would be. Maybe half as high?

This is with two days in the fridge.
I was planning on taking it out of the fridge - maybe punching it down
and letting it rise on the counter for an hour or so.

Sound good?

I am going to make a fresh tomato, feta cheese and black olive pizza.
The DH will want tomato sauce, mozzarella and anchovy and maybe black
olives too.

-Tracy