First sourdough pizza attempt

• 00 Flour — 269g
• Sourdough starter — 60g (20%)
• Water — 165g (65%)
• Salt — 6g (2%)

1. Make sure your starter is active and ready to use (assumes a 50/50 flour-water mix).
2. Mix salt into warm water, add starter, stir to dissolve. Add flour and mix into a shaggy dough. Rest for 10 minutes.
3. Knead for 5–7 minutes until smooth.
4. Bulk proof for 2 hours at room temperature (~21°C). Tip: lift and fold the dough over itself 2–4 times during the first couple of hours to strengthen it.
5. Divide into 2 balls and cover.
6. Refrigerate for 24 hours (~5°C).
7. Rest at room temperature for 2–3 hours until soft and airy.
8. Prep and cook!