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Refresh your starter by mixing 15g with 60g water and 60g flour and leave it to peak
Mix all ingredients in a stand mixer for 10-15 min until smooth & elastic
Cover the bowl and leave it for 5h for bulk fermentation. Optionally perform stretch & fold during this time
Coat a bowl with olive oil, place the dough inside, cover, and move to the fridge for 12-24h cold proofing
Remove the dough from the fridge 2h before preparing the pizza. Split into 4 parts, form balls, rest for 1h
Shape the 4 pizzas, add toppings, and bake in a preheated oven at 250°C / 570°F for 10-12 min or in an outdoor pizza oven at 400°C / 752°F for 90 seconds