Pizza dough - sourdough (7-15-24)

Ingredients

Add starter to mixing bowl. Then add water, honey, and olive oil and stir with large fork to dissolve starter.
In a separate bowl, combine 00 flour, bread flour, whole wheat flour, and salt. Mix well with large spoon.
Add dry mixture to mixing bowl. Mix on lowest speed for for 3 minutes. Scrape sides of bowl, pull dough off hook and flip dough ball. Mix on speed “2” for 2 minutes. Flip over dough ball to ensure bowl is clean of stuck residue. Mix a final 2 minutes.
Cover and let rest for 30 minutes. Perform a series of stretch and folds. Cover and rest for 30 minutes. Perform series of stretch/folds. Cover and rest 30 minutes. Perform series of stretch/folds and then divide into three equally weighted balls.
Roll balls till smooth and then place in lightly oiled containers.
After refrigeration, dough can be reshaped and put into ziplock backs for freezing.
To make pizza, keep dough covered but allow to warm up for 3 hours out of refrigerator so it can be easily shaped.
Use 00 flour on cutting board, transfer dough and use fingers to gently start in the middle of dough and press to flatten dough working out to the edges. Add additional pressure at the edge to seal a ring for the crust of the pizza. Pull pizza off board and use knuckles to stretch out dough while slowly rotating to increase size. Reapply pizza to well dusted wooden pizza peel and add sauce, cheese and toppings.
Place stone or pizza steel on highest level and preheat oven to 500F. Bake for 8 minutes.