I’ve started making pizza again, using a Roman Pizza sourdough crust recipe that makes a half-sheet, perfect for 2 people for 2 dinners.
And this idea is brilliant:
uses another favorite technique of mine, which is to cold proof pizza and flatbread doughs in containers that are similar in shape and dimensions to the final bread (I use 13x9-inch cake pans in this case). That way the dough expands toward its final dimensions as it relaxes in the fridge, which means you don’t have to overwork it and press out all the lovely alveoli it contains.
From “A thrice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian <linktr.ee/wordloaf>”