Jake Widmann

1. Combine water and sourdough starter together. Then add in salt, oil, and flour.

2. Mix until no longer clumpy, but it doesn’t have to be a perfect smooth surface either. Cover and let rest for 30 minutes.

3. Perform 3-4 rounds of stretch and folds of the dough.

4. Cover tightly and place into fridge for 24 hours.

5. Divide dough into 2-3 smaller balls.

6. Place dough balls into their own greased bowls and cover tightly. Let ferment for 6 hours or up to 3 days.

7. Gently stretch your dough balls and lay down on a floured surface. Knead, stretch and pull dough into desired pizza size. Add toppings and bake in a preheated oven at 500°F.

8. Cook until crust reaches desired crispiness. Remove and let rest for a few minutes.

9. Slice, serve, and enjoy!