I typically only make one pizza at a time (once per week) because it's usually just me and one or two other people eating. As such, creating enough dough for several pizzas is not feasible.
What I have done in the past is to make dough for one pizza, and I usually make it just a couple hours ahead of cooking it.
I have recently been told that I should make the dough more than two hours ahead of time and let it ferment longer (to get a better cooked pizza crust).
So, I guess my feeling is, without doing a ferment for more than one day, what is an 'ideal' length of time to let the dough ferment for dough that will be made the same day it is cooked?
I do typically cook with a stone (broiler method), but I also now have a steel. So, I'm trying to make a dough that will be suitable to ferment for maybe 6=-8 hours before cooking.
Thanks.
