On the countertop with a liberal dusting of flour. My process is basically as follows: The night before, prepare dough, divide into portions, place in individ

On the countertop with a liberal dusting of flour. My process is basically as follows: The night before, prepare dough, divide into portions, place in individual ziploc bags with a bit of oil, and place in the fridge to proof overnight. Next day, a couple of hours prior to baking, remove the dough from the fridge and allow to warm to room temperature. Place a pizza stone in the oven and crank the thing to 550F to start heating. When making a pizza, remove the ball of dough from the bag, dust liberally with flour, then place on parchment, stretch to desired size, and top the pizza however you like. To load the oven, grab the parchment and slide the pizza onto the back of a sheet pan and deliver onto the stone. Bake for 5-7 minutes. At the 2-3 minute mark, open the oven and slide the parchment out from underneath the pizza. When it's done, I pull the pizza out onto the sheet pan and place on a cooling rack before serving (thereby preventing the bottom from getting soggy). Done right I get beautiful thin crust pizza with a nice, crisp, spotty brown bottom.