Sourdough Pizza Dough (discard or active)

• 100g sourdough starter
• 345g warm water
• 15g EVOO
• 500g bread flour
• 10g salt

Mix sourdough starter, water and olive oil in a mixing bowl. Whisk to combine throughly. Add flour and salt, mix until no dry flour remains. Cover the bowl and let sit for 30 minutes.

Perform 3 sets of stretch and folds, each 30 minutes apart.

Let sit at room temperature until the dough doubles. Place the dough in refrigerator in an air tight container (for up to a week) until you want to use it. Take the dough out of the refrigerator a few hours ahead to come to room temperature.

Place half of the dough into an oiled (1 Tbsp) cast iron frying pan, flipping the dough to oil both sides. Using fingertips, press the dough gently to create a nice crust.

Preheat oven to 450 degrees, top dough with pizza toppings of your choice. Bake for 15 minutes.