Oh wow! My friend Mark did that 72-hour ferment and his pizza crust turned out insane. He said it got all crispy and chewy at the same time, with lots of air pockets. Honestly, he used to complain about his dough being dense, but now he's a total convert. Seeing his pizza made me realize how much of a difference it really makes.

Saw an article about that too, @alicerobinson.

Feel your confusion, @eva_owens87, that glass symbol never makes sense to me either.

Inspect every piece carefully before you start cutting. I once lost a beautiful sheet of stained glass because I rushed. Now I run my fingers along the edges and hold it up to the light. It takes an extra minute but saves so much heartache.