**Mix the Dough**

In a large bowl, add flour and create a well. In another bowl, mix water, starter, and olive oil. Pour into the flour and stir until combined. Cover and rest for 30 minutes.

**Stretch & Fold**

Sprinkle salt over dough. Perform 1–3 sets of stretch and folds, resting 30–60 mins between each set. Let bulk ferment for 4 hours.

**Portion & Shape**

Turn out dough, divide into 4 equal balls (~250g each), and shape into tight rounds.

**Proof**

Place dough balls on a floured tray, cover, and let rise 5–6 hours at room temp.

**Cold Retard** (Optional)

Transfer to fridge for 12–96 hours for deeper flavor.

**Shape & Bake**

Preheat oven to 550°F with steel/stone inside. Stretch dough into 8–10" rounds, add toppings, and bake for 6–8 minutes.