FOR THE DOUGH:
375 g water (or less, see notes above)
100 g sourdough starter, active and bubbly
10 g salt
500 g all-purpose or bread flour
Combine ingredients into a shaggy dough
4 stretch and folds every 30 minutes
2hr room temp proof
Got high, so put it in fridge overnight
Took it out the next morning and let it get to about 50% larger in size
Shaped pizza balls, then proofed for 2 more hours
Sauce was olive oil
Low moisture mozz, mozz ball, and chopped up meatballs/mushrooms from a mushroom ragu 2 days before
If it started to get hard to read at the end my edible just hit
by CenturiesGoneWild