In a large mixing bowl, add 600g bread flour and make a well in the center. Set aside.

In a separate bowl, add 375g room temperature water and 90g active sourdough starter. Stir them to combine then mix in 12g extra virgin olive oil.

Pour the liquid ingredients into the flour and mix by hand until the dough starts to come together, and once it begins to pull away from the bowl cover with plastic wrap and rest for 30 minutes.

Dimple the dough by poking it as though you're poking FOCACCIA then sprinkle 12g fine sea salt over the dough and stretch and fold the dough. To do this, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 4 times. This makes 1 set of stretch and folds. Cover and set the dough aside for about 4 hours.

During the 4 hour rest, perform at least one, and preferably 2 sets of stretch and folds. Recover between each set of stretch and folds.

Turn the dough onto a lightly floured surface and using a dough scraper and scale, portion the dough into 4 ~250g pieces of dough.

Form each piece into a tight ball by folding it into itself.

Place the balls on a lightly floured baking sheet, then lightly flour the surface of each ball. Cover the baking sheet with plastic wrap then set aside to proof for 5-6 hours or until the dough balls have roughly doubled in size.

Once the dough has roughly doubled, transfer the tray to the fridge to COLD RETARD for 12 hours before making pizzas or up to 4 days. A longer cold retard will result in a more intensely flavored dough, likewise, a shorter time in the fridge will give a more mild dough.

Carefully remove the chilled dough from the tray and transfer it to a floured work surface and flour the top of the dough ball before beginning the shaping process.

Working about 3/4" from the edge of the dough ball, press a ditch with your fingertips to define the crust edge. The distance from the edge will determine the crust size - further away will give a larger crust while closer will result in a smaller crust. As a member of the no carb left behind club, I'm a big fan of a larger crust.

Begin shaping the dough by pressing gently in the center of the dough to flatten the the dough, I like to overlap my index fingers and press my middle fingers together during this stage, it creates a natural curve along my fingertips encouraging the dough into a round shape.

To stretch into shape, you'll be lifting the dough - try to avoid squeezing the crust edge formed in step 2. Make a fist with your left hand, then place the dough right side up onto your fist. Make a fist with the right hand, and place them together underneath the dough, from there, you'll be gently stretching your hands apart, then rotating the dough a bit, stretching, then rotating to make it around the entire circle. I like to stretch to about 8-9" in diameter per 250g ball - this gives me the perfect mix between thin base and chewy crust.

Load your baking steel or baking stone into the oven and preheat oven to 550f or as high as it will go. Allow the oven to heat soak and reach temperature for at least 30 minutes before baking. Prepare a large square of parchment paper and set aside.

Once the oven has been sufficiently preheated, shape the dough following the directions as above or use your own method. Place the shaped dough on the parchment paper.

Spread your favorite homemade pizza sauce on the dough, leaving a gap around the edge of the pie where you've defined the crust.

Add shredded cheese and toppings before loading the dough onto your pizza peel and baking to perfection in the hot oven. I bake my 8-9" pizzas for about 7 minutes at 550f.