so i proofed kenji’s foolproof pizza down here in florida summer for about 18 hours, it was wet and sticky when it came time to split into two and move to the cast irons so i now understand that it was probably a mistake to do it for so long at room temperature. is my pizza doomed or should i just proceed as normal from this point? i have them covered with plastic in the pans now for the second waiting / proofing process before the topping and putting in the oven part
recipe i’m following: [https://www.seriouseats.com/foolproof-pan-pizza-recipe](https://www.seriouseats.com/foolproof-pan-pizza-recipe)
by kitty-minxy