when making the pizza bianca with the recipe above I have an excess dough of 120-130g, I keep it in the fridge until lunch the day after. One hour before baking it I take the dough out, create some tension in the ball again and let it proof at room temperature for one hour before shaping. I cook it on the stove in the debuyer blue steel crepier covered, then When the bottom is done, I transfer under the broiler fora few minutes. This time I used underneath my le creuset grill because I can detach the handles.
