PIZZA RECIPE

400 g AP flour - 14.11
50 g starter - 1.76 oz
6-10 g salt - 0.35 oz
280 g water - 9.88 oz

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Mix, rest 30 min
Kneed
Proof overnight (12-20 hours)

Flour counter
Bench rest 20 min
Divide into 5 parts
Shape into balls

Proof 2-4 hours

Flour counter
Shape into round circle

Pan fry on smoking hot pan until crispy crust
Broil 2-3 minutes