Servings: 4 Crusts

1 c boiling spring water 1 c boiling spring water
½ c room temperature spring water ½ c room temperature spring water
1 rounded tsp Mesquite or Pecan Honey 1 rounded tsp Mesquite or Pecan Honey
2 tsp Celtic salt (or pink Himalayan salt) 2 tsp Celtic salt (or pink Himalayan salt)
575g sifted flour (organic all purpose (Costco)) 575g sifted flour (organic all purpose (Costco))
150g of starter 150g of starter
2 tbsp of avocado oil 2 tbsp of avocado oil

Add salt to boiling and room temperature water. Continue stirring.
Sift flower into mixing bowl.
After 5 min stir rounded tsp of honey into salt water until disloved.
Once water is cooler (lukewarm), add 150g of starter to water. Stir until mostly dissolved.
Add water mix to sifted flour.
Mix in KitchenAid until dough comes together (not completely mixed).
Cover bowl completely with dry towel for 45 min.
After the the 45 min, add the avocado oil to dough & mix dough for roughly 1 min on speed 3.
Mix for 1 min every ½ hour after, totaling 2 hr 45 min. Re-cover the dough with the towel each time.
Sprinkle counter with flour, folding dough a few times.
Lightly coat a large metal bowl with olive oil. Add dough mixture.
Cover bowl with cellophane and let bowl sit in refrigerator at least for 24 hours but no more than one week.
When ready to make pizza crust, cut dough into four equal pieces.
Place portioned dough onto floured baking sheet. Cover baking sheet with large plastic (non-scented) trash type bag. Tie bag into knot and it let it in dark area at room temperature for at least six hours.
Pre-heat your cast-iron pizza stone in the oven at 480°
Form portioned dough into pizza crust on parchment paper.
Add your favorite sauces and toppings.
Very carefully, slide your pizza and parchment paper onto the pizza stone and bake for 10 minutes. (You may want to bake a few minutes longer if you have a lot of toppings and have a heavy pizza).

Optional: Adding string cheese, rolled up inside of the dough, is an excellent option  Optional: Adding string cheese, rolled up inside of the dough, is an excellent option