I think I'm doing American style, but I'm not sure because I'm a n00b. I use a recipe similar to this
, but I use bread flour and I do a 24 hour rise in the fridge. Next time though I think I might use AP because I've been told that it is too chewie (although personally I like that). I've only used my pizza stone in the stove once. Usually I put it on the grill to cook my pizza.
I generally have a high rise crust and I'd like to make it a tad bit thinner.
If it is not too much trouble, I have a question about making the dough. Is it generally better to put the dough in fridge immediately after kneading it or doing a regular rise first and then punching it down and allowing it to do another rise slowly in the fridge?