In a small jar, mix 20g starter, 40g flour, and 40g water.

Stir until no dry flour remains.

Let sit at room temperature overnight (8-12 hours).

Levain is ready when doubled, domed, and bubbly. Should pass the float test.

In a large bowl, add water and active starter (or ripe levain). Mix until starter is mostly dissolved. It won't be perfectly smooth.

Add salt to the water-starter mixture. Stir to dissolve.

Pour in all the flour. Mix with a stiff spatula or your hand until no dry flour remains and a shaggy dough forms.

Cover and let sit for 30 minutes.

After rest, knead for 5-7 minutes until smooth, OR perform stretch and folds during bulk fermentation.

After mixing, let dough rest 30 minutes. Then perform a set of stretch and folds: wet your hand, grab one side of the dough, stretch it up and fold it over the center. Rotate bowl 90° and repeat. Do this 4 times (full rotation).

Perform 3-4 more sets of stretch and folds, spaced 30 minutes apart.

After 2-3 hours of folds, let dough rest undisturbed.

Dough should show some bubbles and feel lighter. It won't double, but should increase 25-50% and feel airier.

Gently turn dough onto a lightly floured surface.

Using a bench scraper, divide into 4 equal pieces (~270g each).

Gently pull each piece into a rough round. Let rest 10 minutes.

Pull edges underneath to create surface tension. Rotate on counter with cupped hands to form tight, smooth balls.

Put each ball in a lightly oiled container or zip-lock bag. Leave room for expansion.

Place sealed containers in refrigerator at 38-40°F (3-4°C).

Let ferment for minimum 48 hours, ideally 72 hours.

Dough balls will slowly expand. Some bubbles visible on surface is normal.

Can go up to 96 hours (4 days), but beyond 72 hours the dough may become more sour and slightly weaker.

Take dough balls out 4-5 hours before baking (longer in cold weather, shorter if your kitchen is warm).

Leave in containers or under damp towel.

Dough should be relaxed, puffy, jiggly, and at room temperature throughout. Poke test should spring back slowly.

Generously flour with AP flour or semolina.

Gently flip dough ball onto floured surface.

Using fingertips, press from center outward, leaving outer 1" untouched for the cornicione.

Pick up dough and let gravity help. Rotate and stretch gently, working from center.

10-12" diameter. Center thin (almost translucent), edges puffy.

Place on floured peel. Shake to confirm it slides freely.

Press center with fingertips, leaving 1" rim

Pick up, rotate and stretch using gravity

Pass hand to hand, pulling gently from center

Place on floured peel

Divide into 5-6 balls (~180-215g each)

Same stretching technique

Great for individual pizzas or appetizers

Position rack in upper third of oven

Preheat steel/stone at maximum (500-550°F / 260-288°C) for 45-60 minutes

Turn broiler to high for last 5 minutes

Stretch, top, and launch

Bake 6-8 minutes, rotating once, switching between broiler and bake as needed

Remove when crust is golden with char spots and cheese is bubbling

Heat to 800-900°F (425-480°C)

Stretch, top, and launch

Rotate every 15-20 seconds

Bake 60-90 seconds

Remove when leopard spotted

Preheat skillet on high 10 minutes, broiler on

Place stretched dough in hot skillet

Add toppings, cook stovetop 60-90 seconds

Transfer under broiler 45-60 seconds

Remove and rest