DW asked what I wanted for dinner, so I suggested I make a homemade pizza from the Master Dough
if she would go to the store to get pepperoni and mozzarella since we were out of both. She agreed and I pulled my cold sourdough from the fridge, cut off a chunk and rolled it out and placed it onto parchment paper dusted with cornmeal to fit my peel. It's amazing how easy it is to work with the loose dough (with a little flour) when it's 35 degrees F. I smeared some bottled spaghetti sauce on the dough, chopped up some sweet onion, put some bulk Italian sausage on one side for me and pepperoni for her. I preheated the stone for 1/2 hour at 450 then slid the pizza on it for 18 minutes. The crust was thin, crunchy and delicious, despite the lack of good looks.
If you have not tried this new method of keeping no-knead dough, you're missing out on an opportunity to be able to have no-knead bread ready to bake in about one hour, or pizza dough that can be taken from the fridge to the oven in 20 minutes.