My “white widow” pizza with my sourdough starter. 75% hydration (mushrooms usually go on this but was asked to leave off)

Starter: 60–80 g (usually do 100)

Flour: 1000 g

Water: 620–650 g (62–65% hydration)

Salt: 22–25 g

I bring the hydration up to 75% but for everyone this is a nice starter to work with if your starter is good.