I had some fun making pizza today using a refrigerated dough (all natural leavening).

The dough was mixed roughly by hand without precise measurements (have not replaced my defunct digital scale yet). I used an intermediate build made from my 100% hydration AP starter, Tipo 00 and water. The final dough was around 60% hydration - I'm guessing. Again I used an organic italian tipo 00 flour (around 11% protein - not like the usual low gluten 00 flour which doesn't work nearly as well). After a short session of 'french folding', the dough was bulk fermented for 2 hours at room temperature with stretch-and-folds at 1/2 hour intervals. Divided the dough and shaped into balls for overnight refrigeration. The next day I simply let them come up to room temperature (about 2 hours) before shaping the pizzas. 

Each pizza was baked on a pizza stone at about 500F (with some help from the broiler) for about 3-4 minutes each. It falls outside of the 700+F, <2 minute napoletana rules...and I didn't use San Marzano tomatoes etc.  but at least it's nice to know that you can make reasonable pizza at home without resorting to oven modifications, wood fired ovens etc. etc.

Basic Margherita-style Pizza. As you can see the basil was sprinkled after baking..something I've seen in pictures of pizza from the reknowned DiFaras. Nothing worse than burnt basil imo.

'Upskirt' shot (apparently that's pizza-speak for under-side) The other pizzas were actually a little better charred than this one...but pizza-covered fingers and cameras do not mix well!

Fennel Sausage Pizza 

Pizza 'crumb' 

Oops! The pizza stretched beyond the stone as I was transfering from the baking sheet to the stone so I had to fold it back over or risk pizza all over the oven floor. Oops! Tasted good though! :) 

FP