I store mine in a covered bowl overnight. You need to have enough space in the bowl for the dough to rise. If I'm not going to use the gluten free sourdough pizza crust the next day I transfer it to a sealed container and store it in the refrigerator for up to 3 days. If you've put the pizza crust in the refrigerator take it out at least two hours before you want to use it so it has time to come back to room temperature.