While the dough can be used fresh, a 24- to 72-hour cold rise in the fridge develops the complex, slightly tangy flavor that distinguishes professional parlor dough from home recipes.
Sprinkle your pizza pan or stone generously with cornmeal before transferring the dough. This prevents sticking and provides the "Pietro's crunch". pietros pizza dough recipe
For dusting the pan (essential for that signature "Oregon-style" crunch) Step-by-Step Instructions While the dough can be used fresh, a