I make a batch of dough for three pies on Saturday or Sunday. I store them in these ziplock containers in my refrigerator over the week. I very lightly oil the container so that the dough does not stick. The tops are only loosely tightened (to let any carbon dioxide escape). Then, when the weekend comes around, I am ready to make pizza.

About five or more hours before dinner, I take a container out of the refrigerator and put the ball out on a silpat sheet. The dough has not risen at all over the week. Now, the dough will warm up and start to rise. I occasionally flip it over so that both sides dry out evenly (the dough is very moist).

I will also cook down some pizza sauce. I open up a can of Cento’s pizza sauce and cook it on a heat diffuser on the lowest gas setting. This cooks the sauce at a temperature of around 130. I also add Italian seasoning and chopped garlic. After two hours, I add another can and cook it for half an hour or so (I want a mix of both fresh and caramelized tomato sauce).