(1) To chill flour quickly, place flour into a glass bowl or metal bowl, put in freezer for 30 minutes. For ice cold water, add cube ice into room temperature water till ice is melted.
(2) I used 220 degrees C (430F) to bake the pizza because it's my oven's maximum temperature. Use higher temperature if possible, to generate better pizza crust.
(3) Please remember, every oven is different and you need to adjust amount of toppings, baking time and temperature to find out the best combination in your own situation.
(4) For questions as: crust size, dough storage, how to use frozen dough, how to bake if oven temperature is not high enough, and how to use pizza stone, please read footnotes.
(1) Crust Size
By dividing the dough into 8 pieces, you could use each piece to make a 8 inches pizza, or a really thin 10 inches pizza. By dividing the dough into 6 pieces, you could make 10 inches pizza, or a really thin 12 inches pizza.
(2) Dough Storage
While I preserve the dough in the fridge, it could be stored for at least 4 days. Be noticed, the fermentation will slowly in progress during the storage, so the dough will be softer and easier to stretch. The dough will turn really soft after 2 days in the fridge that you could use very thin pizza easily with it.
(3) About frozen dough
Move the dough from freezer into fridge 1 or 2 days before making pizza. Place dough under room temperature for at least 2 hours, or longer, depends on room temperature. If the room is cold, turn on oven and place the dough on top of oven to warm the dough. The reaction of yeast might turns even much slower after freezing, so most of time you need longer time to rest the dough than using fresh ones. Touch the dough to feel the temperature. If it still feels chilled, not in room temperature, then the dough need to be rested longer time.
(4) Baking temperature
The original recipe require to heat oven up to 430 degrees C (800C), but most home oven cannot go that high. My oven can only go up to 220C (430F), so the pizza requires at least 15 minutes to bake. The pizza crust turns out better by using pizza stone. Try the highest temperature of your oven and figure out the cooking time.
(5) How to bake pizza without using pizza stone if oven temperature is not high enough
After the dough is stretched out, place the dough on dusted oven tray, rub 1 teaspoon olive oil on edge of dough by hand. Bake the dough for around 6 to 8 minutes under 220C (430F) in middle rack, until the crust turns pale yellow and quite firm. Take crust out and then place all the toppings on. Return pizza tray into middle rack of oven, bake for another 8 to 10 minutes. Until the crust turns golden and mozzarella melts well and partially turns golden brown.
(6) Trick about using pizza stone
If the dough turned really soft, after store in fridge for 3-4 days, it will be difficult to slide the assembled pizza into oven. My friend Stephen gave me a good tip: you could place a piece of aluminum foil on pizza peel, dust it with flour, and assemble the pizza on the aluminum foil. It will be easier to transfer the pizza with foil into oven. After 5-6 minutes, the pizza crust will become firm, and you could pull out the aluminum foil easily by then. If your oven could go to higher temperature, you could use a baking pan or baking tray directly, the result should come out well too. The way is dust the baking pan/tray with flour and assemble the pizza on top directly.