Project Pizza Continues

I have been working on making my own pizza crusts.  I am using the classic ratio of 10:6:1 (Flour, water, fat).  My first crusts were OK but kind of flat and tasteless.  I have been experimenting and have added kosher salt and olive oil into the dough.  This has given the dough more taste but it's lack of leavening has disappointed me.  I doubled the amount of yeast to the dough but the result was limited.  I changed from active to instant yeast.  Same lackluster result.

Finally, I tried making the dough 24 hours in advance and let the dough sit in the refrigerator overnight.  The dough doubled in size and when baked achieved the leavening I was looking for.  I love the moments when you know that you finally got something right.  I suspect that I will be doing very little ordering from pizza delivery companies anymore! :)