1/2 cup ripe starter
1 1/2 cups water
4 cups bread flour
2 tablespoons garlic salt
2 tablespoons onion powder
1 tablespoon honey
1 tablespoon olive oil
sauce & toppings
Feed 1 tablespoon of starter with 1/2 cup flour and 1/2 cup water the night before making pizza - around 10pm (you can adjust feeding amounts as long as you know what amounts are needed so that your starter doesn't peak and fall before mixing dough)
Around 8am, mix together all ingredients minus olive oil, stretch and fold dough for 10 minutes. Cover with saran or shower cap and rest for 1 hour.
Add olive oil and do 16 more stretch and folds. Place in a straight sided container, cover with a lid and allow to rise by 50%.
Around 5pm, lay dough on lightly floured counter and split in half, shape into balls and allow to rest for 30 min to 1 hour. While dough is resting preheat a pizza stone on top wrack in oven at 500º
Lay parchment paper over pizza peel or similar surface. Pick up dough ball and manipulating it around in a circle allow it to gently stretch from center out. When it is as stretched out as you can get it, lay it on parchment paper. If your crusts edge is still too thick, stretch it out until desired shape and thickness.
Sparingly spread sauce out onto dough and top with cheese and toppings. Brush crust edge with olive oil and sprinkle with garlic salt. Bake for 15-18 minutes.
Use a pizza rocker to cut pizza - amazing tool!
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