Mix together 200 grams sourdough starter, 400 grams water, 667 grams of bread flour and 15 grams of sea salt into a large mixing bowl. Mix with a spatula, and then finish by hand to fully incorporate the flour. Cover the dough with a clean kitchen towel and let rest on the kitchen counter for 20-30 minutes at room temperature.

After resting, wet your hands and perform a series of stretch and folds, pulling one side of dough up over itself 3 to 5 times (however many the dough will allow). Rest for 20-30 minutes and repeat at least 2 times.

Then, cover the dough and let it rise at room temperature for 6-18 hours. How long it takes will depend on the strength of your starter and the temperature in your kitchen. In the summer it should take less time and in the winter, longer.

Use immediately or cold proof 1-3 days for a more flavorful, relaxed dough that will be easier to roll out.

Put a pizza stone/steel or an upside-down rimmed baking sheet on the middle rack. Preheat the oven to 500-550ºF for 30 minutes.

Divide into 4 equal sections and roll into balls. Let rest on the counter 20-30 minutes. Skip ahead to “Stretching Your Dough.”

Divide dough into 3 or 4 equal sections, roll into balls and pop into individual tupperware containers and store in the fridge for up to 3 days.

Put a pizza stone/steel or an upside-down rimmed baking sheet on the middle rack. Preheat the oven to 500-550ºF for 30 minutes.

Remove your dough from the fridge and let sit on the counter at room temperature while you preheat your oven.

Divide into 4 equal sections and roll into balls. Let rest on the counter 20-30 minutes and skip to ‘Stretching Your Dough”

Prepare a cutting board or pizza peel. Take a sheet of parchment paper and sprinkle semolina flour or cornmeal on it. This keeps the dough from sticking to the parchment paper.

Using your fingertips, gently press from the center of the dough outward, working toward the edges—try not to press down on the outer rim, since that’s what gives you a nice, puffy crust. Once it’s flattened a bit, you can pick up the dough and rotate it around your fingers to stretch it into a circle. (Also, if you’re feeling hesitant, you can resort to a rolling pin - you’ll lose crust height but still end up with a very nice pizza.) Place the dough on your floured or cornmeal-dusted parchment paper and slide it onto a pizza peel. Each dough ball makes about a 10”-12” pizza.

Once on the pizza peel, assemble your pizza with sauce, cheese (not pre-shredded if you can help it) and toppings.

Preheat your oven to 500–550°F (as hot as it will go) with an upside-down sheet pan on the middle rack. Let the pan heat for at least 30 minutes so it’s nice and hot when the pizza goes in.

Once your pizza is topped and ready, gently slide it onto the hot sheet pan using parchment paper and a peel (or a cutting board). Bake for 10-12 minutes*, or until the crust is golden and the cheese is bubbling. Ovens can vary, so start checking around the 6-minute mark, removing the parchment paper when you do. You can rotate the pizza halfway through for even browning.

Remove the pizza and let it cool for a few minutes before slicing. Repeat with the rest of your dough.