Pizza - Refrigerator method 

I have made whole wheat pizza but the Bob's Red Mill Artisan bread flour is just so stretchy and makes huge air bubbles and is crispy without being hard! Worth the white.

Remove the dough several hours before you want to bake it.

On lightly floured surface, divide dough (about 13 oz each). Stretch it into perky balls.

You don't want to squash the dough, but stretch it purposefully but gently into disks. Let rest if needed for it to stretch into your desired thickness and size.

Heat the oven and stone very hot! 500* for as much as 45 minutes before baking.

Bake it HOT! About 8 minutes per pizza. Cool on a rack to keep the crust crispy and allow the cheese to settle in place.

~To make frozen pizzas
Par bake crust until blonde, probably 3-5 minutes. Cool thoroughly. Top with cold toppings and freeze uncovered. Wrap frozen and bake from frozen.
~Pizza dough:
Mix in bosch with dough hooks:
48 oz Bob's Red Mill artisan white bread flour (about 3 lb)
1 oz salt
35 oz warm water
Rest 30 minutes.

Knead in:
1 t yeast

~Sourdough Pizza dough:
18 oz starter, fed or not
32 oz Bob's Red Mill artisan white bread flour (about 3 lb)
1 oz salt
22 oz warm water
Rest 30 minutes.

Knead in:
1/4 t yeast

Dough is very wet and sticky but it is worth it. Knead and rest as needed to make a smooth dough.

Turn out onto moist counter and stretch and fold with bench scraper. Rest and fold until it stands up in a ball.

~Sourdough dough needs to rise for an hour to 3 or 4 hours.
~Regular yeast can just go into the fridge immediately.

Rise:
Whole lump 80 oz (6 pizzas) - in 2 gal jar. Both doughs can rise slowly and keep for up to 4 days.

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