I make a pizza dough recipe that was adapted from the book “Artisan Pizza and Flatbread in Five Minutes a Day.” I try to make the dough on Sunday and bake the first pizza on Thursday. I save the other half of the dough for the next Thursday. It has more of a sourdough flavor the 2nd week. I make my dough ball early in the day that I plan to bake and put it back in the refrigerator. Depending on ambient temperature, I take the ball out of the refrigerator no more than 1 hour before shaping. I’ve been making pizza for 30 years, & this is the best dough yet!

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