Knead into a dough:
- 180 grams active sourdough starter
- 300 grams water
- 1 tablespoon olive oil
- 1/2 tablespoon honey
- 1 1/2 teaspoon salt
- 460 grams all-purpose flour
Adjust water and flour content accordingly till dough does not stick to sides of bowl.
Proof in large bowl covered with damp towel for 6 hours in warm location.
Fold four corners of dough onto itself and continue to proof for another 2 hours or overnight in fridge.
Turn dough onto oiled and salted baking sheet. Stretch out and rest for 1-2 hours. Top with toppings.
Bake @ 400°F ~10 min, rotate (lower temp if getting too brown) and bake ~10 min.
