1. If the yeast doesn’t foam, it isn’t good anymore.
2. In the winter time, I like to place the bowl of dough on a heating pad to aid in the rising time.
3. Dough will keep in the refrigerator for 3 days or in the freezer for 2 months.
4. To freeze, allow the dough to completely finish rising, cover in plastic wrap and then place in a resealable freezer bag. (Divide in half or in quarters before freezing.)
5. Suggestion on cooking: with a pizza stone in the oven, preheat to 500-550 degrees F for at least 30 minutes (preferably an hour.) Place dough on some lightly floured parchment paper; starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick round. You can pinch the very edges if you want to form a lip. Transfer parchment with the flattened dough to a peel or baking sheet. Brush with a little olive oil, then your sauce and toppings (do not load up each pizza with a ton of toppings as the crust won’t end up crispy that way.) Slide the pizza, along with the parchment, off of the peel and onto the baking stone in the oven. Bake for 10 minutes, until the crust is browned and the cheese is golden, then sprinkle a little more cheese and bake for another 2 minutes until melted.
6. This is the pizza steel I use (affil)