Dough Mix ingredients

650 grams organic AP flour

125 grams Janie's Mill sifted durum

125 grams sourdough starter

600 grams water

1.25 teaspoons (about 4 grams) instant yeast

16 grams salt

18 grams extra virgin olive oil

Directions

1. Using a stand mixer, mix the flour, durum, sourdough starter, water, and yeast on low for 4 minutes (set aside the salt and olive oil).
2. Let rest for 30 minutes (autolyze) and then add the salt and mix on low speed for 4 more minutes.
3. Increase the speed to medium and mix for 2 to 4 minutes and gradually add the olive oil while mixing.
4. Continue to mix until the dough pulls away from the bowl.
5. In a large bowl, with a little olive oil, place the dough, cover with plastic and let rest room temperature for 90 minutes.
6. Every 30 minutes, fold the dough to redistribute. Then put the dough in the refrigerator overnight.
7. Remove the dough and let it sit on the counter for 45 minutes, and prepare sheet pans with olive oil and stretch the dough into each pan. Once the dough is at room temperature, stretch to fit the sheet pans.
8. Place toppings of your choice, let sit 30 minutes and bring oven to temperature.
9. Bake at 475 for 20 to 25 minutes.