Servings: 1 large pizza

110 gr active Sourdough Starter 110 gr active Sourdough Starter
500 gr High Protein Flour (~14%) 500 gr High Protein Flour (~14%)
400 gr Cold Water 4 C - divided 300/100 400 gr Cold Water 4 C - divided 300/100
15 gr salt 15 gr salt
15 gr Olive Oil 15 gr Olive Oil

Make sure starter is very active - float test
add 110 grams starter to 300 grams cold water and stir till combined.
Add 500 grams high protein flour and mix till just combined.
Add 100 grams cold water, 15 grams salt and 15 grams olive oil slowly and mix thoroughly - rubaud method
If dough temp is above 22C, cool in fridge for 15 minutes.
do 5 minutes of slap and fold on wet counter
stretch out as far as possible, letter fold, then do more slap and folds.
Oil a bowl, letter fold the dough and place in bowl, cover and leave at room temp for 4 to 6 hours.
Move to the fridge for 10 to 16 hours.
Remove from fridge, flour a surface and scrape dough only bench.
divide dough
place dough onto a well-floured bench.
Fold sticky dough top onto itself and seal the ends then fold it onto itself into a loaf shape.
Repeat with the second dough and place the 2 doughs in a large enough (or 2) sealable box and refrigerate for 6 hours.
Remove and stand for 3 to 4 hours at room temp.
Prepare toppings
dust bench with Semolina flour, turn out doughs and dust them with semolina flour.
use fingers to press the tough out to baking tray shape.
Lift and remove as much flour as possible
Place into an oiled baking tray and spread out to fill the tray.
drizzle with olive oil.
Sauce and top the dough and cook for 15 minutes at 250 C for 15 minutes.
Enjoy hot - or cold HJ!