Mix – 9:00 am: IF USING A MIXER: To the mixing bowl of a stand mixer fitted with the dough hook attachment, add three fourths of the water, ripe sourdough starter, flour, salt, and malt. Turn on speed 1 and mix for a few minutes until everything comes together. Once the dough is cohesive, dribble in the remaining water over a minute or two while mixing, waiting to add more water until the previous liquid is absorbed. (If you add the water all at once, the dough will slide around and around.) Then, mix for 4 to 5 minutes until the dough starts to cling to the dough hook and begin to smooth, but it will still be far from fully developed. Transfer the dough to a bulk fermentation container and cover. IF BY HAND: To mix this sourdough pizza dough by hand, follow the same procedure as sourdough bread. To a large mixing bowl, add all of the water, ripe sourdough starter, flour, salt, and malt, and mix by hand until incorporated. Once incorporated, dump out onto your counter and slap and fold the dough for about 5-7 minutes until it firms, smooths, and holds shape on the counter. If you don’t want to do slap and fold, you can also perform turns in the bowl, stretching the dough up and folding it over for several minutes until it is strong and resists stretching and folding. Transfer the dough to a bulk fermentation container and cover.

Warm bulk fermentation – 9:15 am to 11:45 am: This dough will need 3 sets of stretch and folds during bulk fermentation at 30-minute intervals. At 75-77°F (23-25°C) ambient temperature, bulk fermentation should go for about 2 ½ hours. Perform 3 to 4 sets of stretch and folds—a North, South, East, and West fold for each set – spaced out by 30 minutes during the bulk. After the third set, check how the dough feels: is it incredibly stiff and resists any stretching? If so, let it rest for the remainder of the 2 ½ hours. Give it the final fourth set if the dough is still extensible and slack.

Cold bulk fermentation – 11:45 am to 11:00 am, overnight: Remove the dough from the bulk fermentation bowl and lightly oil the interior with olive oil. Tighten the dough on the counter into a ball and transfer it back to the oiled bowl, seam side down. Cover the bowl and transfer it to the refrigerator overnight - or up to as many as 3 to 4 days.

Divide and pre-shape into a ball – 11:00 am: Divide the dough into two 290g pieces. Shape the dough into a very tight ball with no seam on the bottom. Transfer to a pizza dough tray or baking sheet and cover.

Proof – 11:30 am to 5:30 pm: Proof the dough on the counter at around 75°F (23°C) for 5-6 hours. When fully proofed, the dough will have relaxed outward and be soft to the touch. If using the dough soon, preheat your oven. Alternatively, you can place the dough back into the fridge until the next day.

Cook – 5:30 pm: Preheat your oven with Baking Steel, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on parchment paper. Switch the oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to the Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.