Storage Options:
1. Make and freeze: This dough can be made and frozen for later use if stored in an airtight container. I like to use the soupercube containers to form the dough into 1 or 2 cup portions and then once they are frozen move them to a freezer safe plastic bag.
2. Par-bake & Freeze a Pizza: You can par-bake the dough for a flat pizza crust for 5-10 minutes on 450°F. If you're wanting to freeze par-baked pizzas, let them cool, load them up with toppings of choice after you par-bake them and cover with a plastic cling wrap and freeze. When you're ready to make a pizza, heat your oven to 450°F and bake from frozen for 10-15 minutes (or until the cheese is melted and hot.) To brown the cheese, broil the pizza for 1-2 minutes. Be sure to watch this process as it can go from browned to burnt quickly.
3. Make & Bake: This is the option shared in the recipe steps! Take this dough and once it has risen it is ready to turn into the pizza of your choice. For a regular pizza, preheat the oven to 450°F and partake for 5-10 minutes. Then, add toppings and finish baking for 10-15 minutes.
4. Refrigerated & Cold Fermented: This dough can also be mixed, made and stored in the refrigerator for 48 hours to develop more flavor and have a chewier consistency when baked.