Mix: Combine water, salt, and oil in a medium bowl.

Add sourdough starter and mix until water is milky in color.

Add flour. Mix just until combined, until you cannot see any dry flour.

Rest, covered with a damp towel or lid, 1 hour.

Folds: Stretch & Fold: Using lightly wet hands, pinch the edge of the dough in the 1 o'clock position and fold over the top of the dough.

Turn the bowl less than a quarter turn and repeat. Repeat ~10 times.

Rest, covered, somewhere warm, 1 hour.

Tuck & Rotate: With lightly wet hands, lift the dough up, and stretch the top layer of dough by gently pulling and tucking an edge under the dough.

Rotate and repeat 4-6 times until the dough forms into a smooth ball.

Rest, covered, somewhere warm, 2 hours.

If you have the space in your refrigerator to cold proof the dough as individual dough balls, portion four individual 320g dough balls.

Otherwise, tuck & rotate the whole dough, place back into the bowl, then move to the fridge and allow to rest for 38 hours.

Take the dough out of the fridge 4-5 hours before you plan to bake it.

Divide dough into four 320g dough balls and reshape them using the tuck-and-rotate method.

Rest 4-5 hours covered with a wet towel or in a dough box, smooth side up.

Ooni Bake: Preheat with a rolling flame to a center stone temperature of 375˚C (700˚F) and bake for 2-4 minutes.

Home Oven Bake: Preheat to the oven’s highest setting and turn to broil.

Carefully remove the HOT pan from the oven and place it onto your stovetop.

Stretch your pizza dough to the diameter of the pan and carefully place the dough into the hot cast iron.

Quickly top the pizza and carefully move into the oven, directly under the broiler. Bake until the toppings are cooked, 90 seconds to 3 minutes.