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PdfMeasure our water, starter, flour and salt in one bowl. Mix together until somewhat together.
Cover with wet towel and let sit for 30 minutes.
Uncover and do a few stretch and folds.
Repeat the process 2-3 times (3 to 4 times total).
Put into large greased container let sit overnight at room temperature, until at least doubled.
Remove and portion into 385 grams dough balls and place into deli containers.
Let cold ferment for 3-4 days, up to 1 week in the fridge.
Bake in conventional oven at 550 degrees or in your pizza oven on high until you get some good blistering.