Portion immediately after kneading

Divide the dough into balls as soon as it's finished kneading — not after it has risen. Each ball will then rise and taste evenly.

One dough ball per container

Store each dough ball separately in its own lidded container. Dough balls resting against each other will stick together and tear when you try to separate them.

24 to 72 hours in the fridge

Rule of thumb: the longer the cold proof (within this window), the more flavour you get. A minimum of 24 hours for a noticeable difference; 72 hours is the upper limit for the best balance.

1 hour at room temperature before baking

Take the dough out of the fridge at least 1 hour before baking. Cold dough won't stretch properly and will tear when you shape the base.

Label with the date

Write the date on each container. That way you know exactly when the 72-hour mark is reached, without having to guess or rely on smell.