Mix the dough. Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. Transfer to a straight-sided vessel (if you have one.) Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes.

Stretch and fold: after 30 minutes have passed, reach into the vessel and pull the dough up and into the center. Turn the vessel quarter turns and continue this pulling 8 to 10 times. Let the dough rest for another 30 minutes; then repeat the stretching and folding. If possible, repeat this cycle twice more for a total of 4 stretch and folds.

Bulk fermentation: Cover vessel with a tea towel or bowl cover and set aside to rise at room temperature for 4 to 18 hours or until the dough has roughly doubled in volume.

Portion and shape: Turn the dough out onto a work surface and shape into a rough ball. Divide the dough into 4 equal portions. Roll each portion into a ball and transfer to a plastic quart container, cover, and store in fridge for at least 6 hours or up to 3 days.

Make the pizzas: Pull out a round of dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Let sit untouched for about an hour. Preheat your oven to 550ºF.

Shape the dough: Gently shape dough into a 10-inch round. Lay a sheet of parchment paper on top of a pizza peel. Transfer the dough round to the parchment-lined peel.

Top and Bake: Spread 2 tablespoons of tomato sauce over the surface of the dough. Top with mozzarella and sprinkle with parmesan. Drizzle with olive oil and sprinkle lightly with sea salt. Bake pizza until top is blistered, about 5-6 minutes.

For kale and crème fraîche pizza: Place the kale in a small bowl, drizzle with olive oil, season with sea salt, and toss. Spoon crème fraîche over the dough, sprinkle with minced garlic and a handful of grated Parmigiano Reggiano. Top with the kale and bake until top is blistered, about 5 – 6 minutes.

For naked pizza with scallion oil: Heat olive oil in a skillet with minced scallions and crushed red pepper flakes. Spoon crème fraîche over the dough, sprinkle with parmesan, and bake until top is blistered, about 5 – 6 minutes.