A few weeks ago I had a pizza dough ball rising in the fridge (IDY only with 64% hydration, 324g) for 2 days. I decided to split it into three rolls. Once split I tightened each ball up under itself and let rise 30 minutes. I repeated that once more. I then sliced across top to help rising. I baked these rolls at 450 for about 10-15 minutes. My wife said it was the best bread I have ever made.
Below are pictues of some that I made a few weeks later on my Big Green Egg ceramic grill.
These rolls were of course baked on a pizza stone.
