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OK. I use the Ciril Hitz recipe and create a biga/poolish that ferments overnight (12-16 hours) and then make the rest of the dough from that. Standard 1-2 hours rise, then a second 1 hour rise - both in the fridge.
The nice thing about his recipe is that you can freeze it after the first rise. Take it out and defrost in fridge all day and then you come home to ready to go pizza dough. I normally use a pizza stone, I will have to try the pan method to see how it works with my recipe.
Aroogah
@Aroogah I've used the dough recipe but I used one packet of dried yeast, still came out great and I proved for 8 hours.
I need to get some fresh yeast and use less yeast and a longer prove to experiment though.