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Mix
Dissolve starter in water in a large bowl. Add flour and salt. Mix with your hands or a dough whisk until no dry spots remain (dough will be sticky and shaggy).
Stretch & Fold
Perform 3-4 sets of stretch and folds, spaced 20-30 minutes apart. Wet your hands, grab one side of dough, stretch up, fold over. Rotate bowl, repeat on all four sides.
Bulk Fermentation
Cover and let rise at room temperature (68-75°F) for 3-5 hours until dough has increased by about 50-70% and shows some bubbles. Dough should be puffy and slightly domed.
Divide & Shape into Balls
Turn dough onto lightly floured surface. Divide into 4-5 equal pieces (about 210-265g each for 12" pizzas). Shape each piece into a tight ball by folding edges to center, then flip seam-side down and cup your hand around it, rotating in small circles to create tension on the surface.
Cold Ferment
Place dough balls in lightly oiled containers or on an oiled sheet pan with plenty of space between them. Cover tightly and refrigerate for 24-72 hours. (Longer = more flavor)
Prepare for Baking
Remove dough from fridge 1-2 hours before shaping to come to room temperature. This makes stretching much easier.
Shape & Top
On a well-floured surface (or use semolina), gently press dough ball flat, leaving a thicker rim. Stretch by draping over your knuckles and rotating, or use the counter-stretch method. Avoid using a rolling pin. Top as desired.
Instructions
Pizza Sauce
Bake
Crush tomatoes by hand or blend briefly (don't over-blend - you want some texture). Stir in salt. That's it. Use raw on pizza - it cooks in the oven. Makes enough for all pizzas with leftovers.
For home oven: Preheat oven to 500-550°F with pizza stone or steel for 45-60 minutes. Bake 8-12 minutes until crust is golden and charred in spots.
For outdoor pizza oven: Follow manufacturer's instructions (typically 700-900°F for 90 seconds to 3 minutes).
Yield: 4-5 pizzas (12" each)