Sourdough Pizza Dough

Yield

Four 12” pizzas.

In a bowl, combine starter, water, and flour. Mix into a paste. Let rest for 12 hours.

To the levain, add flour, whole-wheat flour, malt (if using), salt, and water. Stir (by hand, or in a mixer at low speed) to combine.
Knead in a mixer at low speed for five minutes. Cover dough and let rest for 30 minutes.
Allow dough to bulk ferment for 2-3 hours, stretching and folding every 30-45 minutes.
Being careful not to deflate the dough, divide and shape into four balls. Form the balls with as much surface tension as possible.
Place balls in a high-walled baking dish or baking sheet, cover, and allow to proof for 2-3 hours until puffy. The shape will have relaxed into more of a disc than a ball.
Half an hour before baking, preheat the oven to 500 °F. Place the dough in the fridge while the oven preheats (cold dough is easier to stretch out into the correct shape).
Stretch each dough disc out to the desired diameter and place onto an oiled baking sheet or parchment-lined peel. Cover with sauce and desired toppings.
Just before placing pizzas in the oven, turn on the broiler to “high” (it may be necessary to turn off the bottom element first). Place the pizzas in the oven. Carefully mist with water from a spray bottle (the water will instantly turn to steam and can burn!). After 90 seconds, turn off the broiler and turn the oven back on to 500 °F. Bake until done to your liking (usually another 10-12 minutes or so).