* Use bread flour
* Let it sit refrigerated for a few days before use. 1-2 weeks is pretty ideal.
Compared to a fresh dough, you'll get that nice crispy crust and chewy, flavorful interior.
Too much beyond that the dough will break down too much, becoming gooey, tearing easily when handled, and resulting in a hard/crunchy crust.
Proofed dough balls can be frozen for storage, however. They keep well in the freezer and defrost quickly when needed.
* Use bread flour
* Let it sit refrigerated for a few days before use. 1-2 weeks is pretty ideal.
Compared to a fresh dough, you'll get that nice crispy crust and chewy, flavorful interior.