Starter → pizza
Cold-fermented sourdough crust. Mix on day 1, bake on day 2 or 3. Better than any yeasted dough.
The idea
Mix cool
500 g bread flour + 350 g cold water + 100 g starter + 12 g salt + 20 g olive oil.
Bulk 4 hr room temp
4 sets of stretch & fold in the first 2 hr. Then rest.
Divide, ball, fridge
4 balls. Cold retard 24–72 hr. Longer = tangier.
Bake hottest possible
Preheated cast iron or steel, oven at max. Stretch cold dough, top fast, bake 5–7 min.
Full write-up after the first three-day dough.