Place the dough in an airtight container greased with EVOO. Drizzle more EVOO over the dough ball, rubbing it evenly across the surface. Allow to bulk ferment for 8 - 12 hours at room temperature.
After bulk fermentation, move the dough to an oiled tray or pan (we like to use the medium Ooni Detroit Style pan, 32.4 x 24.1 x 5.9 cm). Drizzle more EVOO on top and prove for another 24 - 48 hours in the refrigerator.
After cold fermentation, remove from fridge, leave to rest at room temperature for around 4 hours.
After 4 hours at room temperature, begin to lightly press and stretch the dough. Gently pull from underneath while pressing until the dough is nearly at the edges of the pan.
Cover and proof for another 15-20 minutes to allow the dough to relax and expand further.
After proofing, press and stretch again until the dough comfortably reaches the edges of the pan. Drizzle with a little more EVOO, then use your fingertips to form dimples in the dough.
Ready to bake:For best results, we recommend using a quality home pizza oven, such as an Ooni pizza oven, or a pizza steel or stone if baking in a home oven.