Before you get started, this dough is best made 2-4 days before use. Please plan accordingly so that your starter is ready to use. I typically make my dough on Wednesdays and then can use it any time over the weekend. 3 days is my personal preference for flavor, texture, and workability. Feel free to use this dough for any pizza-cooking method you would like. I’ve had many fantastic homemade pizzas using a baking stone, a baking steel, a grill, or an outdoor pizza oven.
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