Bread Attempt #5 Neopolitan Style Pizza Crust

The pictures look like it's my first bread failure but I still consider this recipe a keeper. It's our technique that is in need of improvement. I made the dough the nite before (per the instructions) and right before dinner, set up our pizza tossing stations (really, just cutting boards, extra flour and toppings). We tried to copy the pictures in the book of people tossing the dough in the air and achieving pretty much round pizzas but with little success. Dave's turned out looking like Italy and mine was just a mess. In trying to re-create 850 degree oven heat (yes, we are dorks and think we can make pizza like they do in Naples), we threw them on the grill which had been heating for a while on high. After a quick stint on the hot grill, we threw them in the broiler for some heat from the top. So with all the moving around, they got kind of twisted up and messy. Trust me, they tasted way better than they looked but still could use some improvement. With the leftover crust, I frozen single crust portions (olive oil, ziploc bag) and about a month later, we tried again. This time though, no tossing - just flour & a rolling pin - and then baked in the regular oven using cornmeal as a anti-sticking agent. No pictures, but it turned out great. Delicious crust with fresh from the farmer's market toppings. So the recipe is simple, but requires planning ahead. It's from the "The Bread Baker's Apprentice" and I think as long as I credit the original author, it's ok to reprint recipes.

Pizza Napoletana

4 1/2 cups flour (all purpose is fine, flour should be chilled)
1 3/4 tsps. salt
1 tsp. instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
cornmeal

Stir together the flour, salt and instant yeast into the bowl of an electric mixer. Stir in the oil and cold water until the flour is absorbed (on low with paddle attachment). Switch to the dough hook and mix on medium for 5-7 mins. The dough will be smooth and clear the sides of the bowl. Turn dough out onto flour-covered counter and split the dough into 6 portions. Form each into a ball (using flour to cut stickiness) and place on oiled sheetpan. Spray or brush on oil to cover each one. Cover (or place in a plastic bag) and put in the fridge overnite. 2 hours before you want pizza, remove from the fridge, put the dough balls on top of a floured surface, sprinkle with flour and press into flat disks about 5" in diameter. Sprinkle with flour, mist with oil and cover loosely with plastic wrap. Let rest for 2 hours.

Turn the oven to the highest setting. Dust your baking sheet with cornmeal and after getting in to the shape you want it (via tossing or using a rolling pin - which is in the book as a your 2nd option), put it on the baking sheet and add your toppings. Place in the hot oven for 5-8 minutes - checking during baking to see if you need to rotate. When the pizza is done, remove from oven to a cutting board, let cool for a few minutes and then slice and enjoy.

Good luck! Let me know how it goes. . .