05Place the pan into the refrigerator overnight, or for up to 3 days.
06You can also freeze the dough balls at this point, by placing the oiled dough balls into individual freezer bags for up to 3 months, removing them to the fridge the day before using them.
07The day you want to make pizza, remove the dough to room temperature 2 hours before making pizza.
08On a floured counter, flatten the cold dough into 1/2 inch thick disks, spray lightly with oil and then cover them to rest for two hours.
09Preheat the oven 45 minutes before baking the pizza to 500 degrees F.
10With floured hands, stretch the dough out to 12 inch rounds, using the backs of your hands and your knuckles to do so. It will get quite thin without breaking. When it is stretched as large as you like, add the toppings you like (remembering it’s a thin crust so it’s best with fewer toppings!) and bake for 7-9 minutes or until lightly browned.
11I like to prepare my pizza on a sheet of parchment paper and then slide the paper with the pizza directly onto a hot pizza stone in the oven. If you don’t have a pizza stone, a cookie sheet turned upside down and heated in the oven works well too. Just place your stone or cookie sheet into the oven to heat when you turn on the oven.
12Once cooked, slide the parchment with the pizza back out of the oven onto a cutting board.
13Wait 5 minutes before slicing for the cheese to set.