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Per 12×12 or 14×10 pizza
Makes 600g dough ball
334g AP flour
259g water (75%)
61g starter
8g salt
Mix thoroughly starter, water flour and salt. Autolyse, let rest for 30-60 minutes. 3 sets of stretch and folds or coil folds (for larger batches) with 30-45 minutes rest between sets. Bulk ferment for 4-6 hours at 72°-80°f. After bulk fermentation divide dough if necessary, pre-shape and cold ferment in small bowl for 12-36 hours. Take out of fridge 2 hours before baking to allow dough to come to room temperature. Stretch to fit Lloyds 12×12 or 10×14 Detroit style pizza pan lightly greased with bacon fat.
Preheat oven as hot as it goes, mine goes to 500°f with 1/4” baking steel or pizza stone on middle-top rack. Once steel is hot I turn on broiler for 3 minutes to get steel extra hot, anything over 575° is great. Place pizza pan directly on steel/stone. Bake for around 30 minutes or until preferred doneness. Remove from pan and let cool on rack for 5 minutes before cutting into.
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Sue Pardi
Daniel Avery hi, is it active starter or discard please?
Just on the oven temp, l was preheating my oven to highest temp for my sourdough bread and l’ve burnt out 3 oven door seals lol, l now preheat to a lower temp but not as high anymore 
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Daniel Avery
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Sue Pardi I make a levain about 8-10 hours before mixing. I preheat at 500° and broil for a couple minutes before baking, the stone gets up over 600° but it’s not consistent heat.
