Instead of letting the dough rise on the countertop for 18 hours, I let mine rise in the fridge for almost 48 (bc life happens). Split it in half (froze the other half), allowed the dough to come to room temperature, and baked it in my (pre-heated) 12" cast iron at 500°F for 14-15 minutes. Excellent texture, nicely chewy and crisp.
Next time I might try splitting the dough into thirds rather than halves (or maybe reducing the flour and salt by a third?), bc it was a little too much dough imho.
Update: makes great leftovers!
