Help making the No Knead Pizza on Fibrement stone
I am getting stuck at some parts of this process so here are some questions;
400grams Organic King Aurthur Flour
320grams of cool water (55 to 65 degrees)
1 1/4 teaspoon of Iodine Sea Salt
1/4 teaspoon of SAF dry yeast
1/2 teaspoon organic florida cane sugar
2 tablespoons of olive oil
Let ferment for 18 to 20 hours
After I dump out and cut dough in half I am not sure how to shape into balls because the dough is so sticky?
After I get two shaped balls (with a lot of flour and I don't know what technique) then what?
Should I place in the refridgerator? This time I am letting the two dough balls rise on the counter for 2 hours and then I will refrigerate for a day or days.
When I pull a dough ball out of the refrigerator to make a pizza, should I let it sit for 1 to 2 hour to warm up or should I work it into a pie shape while it is cold?
Where should the placement of the fibrement stone be? Top, middle, or bottom? (I like the idea of the top because of less head room)
Thanks for your help!