drfugawe
With the last of the pizza dough, another skinny pizza to eat in the kitchen while the main course is being prepared:
Not only was the dough in the fridge, there was left-over tomato sauce. No mozzarella, a scrap of cheddar, and some basil from the windowsill.
The PArtisan Baker 
Love it! You do deliver, yes?
For you I could do the end of June – this year even.
Funny how things come around. I used a dough recipe you quoted at one point to make pizza using basic ‘fridge’ dough, and it is always a simple, quick treat making pizza at home. http://blog.bakers-row.com/2009/09/beautiful-pizza-so-quick-and-easy/
Some things have moved on since penning this blog post, namely I’d tend to use fresh dough (with its fully active yeast) nowadays, plus I wouldn’t put the roller on the dough, I’d shape it out a little more gently using ny hands. Still throw a good bit of pepperoni and jalapenos on though!
Howdy Marcus
‘Orses for courses, old son. That was the Carol Field recipe I converted to sourdough years ago and used for ages. I was real sloppy, sometimes it got two hours from mixing, sometimes four days in the fridge. Always worked.
End of last year I got a bit more interested and ended up buying about three books on the subject.
Problem with pizza is it’s simple but really hard to get right – you never get enough time to practice