Put pizza stone in oven and preheat oven to 500 degrees. Divide dough into three balls and roll each one onto parchment paper. Proof until room temperature, add toppings, put pizza in oven using a bakers peel. Bake for 6-8 or until cheese is bubbly and slightly toasted
For Bread Sticks:
Shape into 2 oz logs about 6-7 inches long, bake for 8-10 minutes.
Butter immediately after you take them out of the oven, sprinkle with salt and garlic powder.
For Pita Bread:
Roll a 4 oz ball about a 1/4 inch thick and bake on parchment paper directly on the center oven rack for about 7 minutes each. They should bubble into a balloon. Take them out and cover them with a kitchen towel immediately to keep them moist and pliable. Cut them in half and fill as desired.
For scones and Navajo Tacos:
Roll 3 oz dough balls 1/8 inch thick, proof until room temperature, fry in hot oil a until brown, turning as needed. Top with honey butter or Chilli and fixings.
For English Muffins:
For best results shape the night before using a circle biscuit cutter, proof in fridge like other dough.In the morning, let sit until room temperature and then cook, on an oiled skillet for 5-7 minutes each side. Or you can shape the day of, proof until room temp and then cook, with oil on a skillet for 5-7 minutes each side. Doing it the first way seems to keep the dough nice and puffy and they seem to rise a little higher and it takes less time so great for breakfast. Both turn out nice and taste amazing.