I've made a batch of Neapolitan style pizza dough every other weekend for nearly two years. The other half simply gets stored in the fridge for the next weekend. Instead of two cups of pizza flour, I typically use 1-1/2 c and 1/2 c white whole wheat - for added fiber. I'll have to try an overnight set in a 9-in round pan in the fridge.

My approach has been rolling out the dough in at least three stages with a rest in between. I usually start with holding it up and letting gravity pull it gently down for an initial stretch. Rather than a floured board, I've long used the silicon coated fiberglass mat (and ditto a silicon coated roller). Just a few drops of water spread over the surface keeps the dough from adhering. I'm content with whatever final shape that approximates a circle in favor of a consistent thickness.

I'm simply pleased every pizza I've made has turned out well.

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