I made extra dough this morning to have some left over for a pizza.  It is pretty standard french bread dough. 67% hydration; yeast and salt.  I ferment half the flour overnight, the biga is also 67% hydration.  When it was time to shape our loaves for next week I just scaled out the amount I wanted for the pizza and put it in an oiled bag in the refrigerator.  Putting it together to bake only took a very few minutes.

This pie used 15 ounces of dough and is 13" in diameter.  For toppings I have wild mushrooms and kalamata olives. 

Around here the best pizza place is about on par with a Digorno frozen pizza.  This jewel blows that out of the water.  I think it will become a new "baking day" tradition. 

Just the way I like it. : )