Very good recipe. Overnight proof is required as this recipe does not use sugar to active the yeast. DO NOT skip this step; no matter what others say. I, like most, made certain changes to the dough to accomdate our needs: I used 2 cups whole wheat flour and one of all purpose (high gluten bread flour would have been to tough with the WW). I also mixed a teaspoon each of granulated garlic and mixed italian spices into the dough -- gives the dough a real nice twist. Also did a 50/50 mixture of hand-grated mozzarella and parmesan with a drizzle of EVOO at the end. The guests LOVED it; hope this helps -- enjoy.