Starter - 

1/2 C Whole Wheat Flour
1/4 C Filtered Water

Day 1:  Mix.  Wait for bubbles, or Grayish liquid

Day 2-6:  Discard 50%  Feed with:  1/2C AP, 1/4C Water.  Let rise until Doubled.

Then store in refrigerator.  Feed every 1-2 weeks.  Let sit 2 hours at room temp before feeding. 

DOUGH:

300 ml warm filtered water
2 T Starter
400 g Bread Flour

Mix into a shaggy dough.  Let sit 30 minutes.
Add 8g sea-salt, 1 t water.

Squish all together.  Then pinch all the sides together to make a ball.  Flip so seam is down.  Let sit 6-8 hours.

turn onto floured surface,  pinch sides together again, make into a tight ball.  Put into floured banneton (seam up).
sit for 2 hours, or frig for next day or two. 

PIZZA CRUST:

Take out and let sit for couple of hours. 

PH 480

Turn out onto a baking screen, lightly tug and stretch to fill the screen.

Brush the crust with EVO

Cover with sauce and good cheese.

14 minutes should work.  Not much longer.

BREAD:

Heat cast iron pot to 450, 1 hour.

Turn out dough onto parchment.  Put in pot with a good squirt of water.  Bake 30 mins covered, 12-15 mins uncovered.