My tried and true method incorporates many of the above suggestions (thanks for the validation)! My best crusts continue to be a mix of all purpose flour and either semolina or cake flour; sometimes with added pizza flavor or cheese powder. I do the first short rise, divide the dough, and place in oil sprayed ziplock bags in the refrigerator overnight (or at least for 8 hours). Whatever I don't use, I keep on hand so I have the dough ready at all times for flatbread. This experience comes from 7 years of Friday night gatherings of our Pizza and a Pint group...(I'm the crust and sauce maker)...others bring the add ons....

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