First true Sourdough, no commercial yeast added

I started with King Arthur Baking's Sourdough Discard Pizza and modified as follows:

First, I doubled it to get the amount of dough I needed. Then, I cut the starter roughly in half using an active, fed starter and adjusted the flour/water content from there. I also subbed 20% rye flour.

Ingredients:

• 230 g Active, fed Sourdough Starter
  • 115 g water
  • 92 g AP Flour
  • 23 g Dark Rye Flour
• 720 g Flour
  • 140 g Dark Rye
  • 580 g AP
• 400 g Water
• 12 g salt

Percentages

• 80% AP Flour
• 20% Rye Flour
• 61.5% Water
• 1.4% Salt

Steps

• Feed Starter until you have 230 g + however much your standby is. Wait until starter doubles in size
• Whisk starter and water together until well mixed
• Add flour mix, and salt.
• Knead in electric mixer until everything comes together. Add a bit more water if it seems dry
• Separate out approx 330 g of dough. Form two dough balls, one small, one large. Place the small dough ball on a small sheet pan and cover, place the large dough ball into a 2 quart proofing bowl and cover. Set the small sheet pan on top of the proofing bowl and place both in a warm location.
• once the large dough ball has increased in size by about 75%, place the small dough ball into the fridge until ready to use. Punch down the large dough ball, shape into a log, and place into 9×5 cast iron Dutch-oven style loaf pan and cover.
• preheat the oven to 350. once the loaf has expanded in size and is just above the rim of the loaf pan, bake covered for 20 minutes.
• remove lid and bake for an additional 20 minutes.
• remove loaf from pan, brush with an egg wash, and bake for an additional 5-10 minutes. Remove and place on a wire rack to cool.
• once loaf is done, preheat your oven as hot as it will go, or use a pizza oven at your preferred settings.
• Stretch out pizza dough to 12 inches. Top as desired, I went with pepperoni, spinach and Swiss chard
• Bake until desired doneness, for me that was about 6.5 minutes in a 550° pizza oven
• Enjoy