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Mix water, levain, flour and salt together until the flour is fully hydrated with no dry flour bits.
Rest for 30 min.
Do 1 set of stretch-and-fold, rest 30 min
Do 2 sets of coil folds, 30 min apart
Divide into 3 equal portions (dough weight ~ 245g).
Shape into balls.
Cold retard for 12-48 hours
Remove dough from the fridge and proof at room temp until double.
Turn the dough out onto a bed of semolina or rice flour and proceed to shape the pizza.
Place the dough on the pizza peel and add your desired toppings with a drizzle of olive oil.
In a swift action, launch the pizza into the oven.
Bake at 425C for 90 sec with 2 rotations in between.