New York style sourdough pizza

Preheat a stone in the oven at 550F, the oven's maximum; when ready to bake, switch the oven to broil, watching carefully so nothing burns.

Top with tomato sauce, spicy salami and fresh mozzarella and bake until well coloured with a puffy edge; finish with a green salsa of olive oil, salt, lemon and parsley.

Build the liquid levain from equal parts flour and water (200 g each) with 100 g sourdough culture; cover and leave in a warm place 3 to 4 hours until doubled, or overnight for more flavour.

Combine the dough water and salt, stirring until the salt dissolves; stir in 400 g of the levain.

Slowly add the flours, then let the dough rest at least 10 minutes; half an hour or an hour is fine.

Knead briefly on the counter and leave about four hours until active.

Divide into eight pieces of about 225 to 235 g, wrap the dough balls and let them proof a little, then refrigerate 24 to 48 hours.

Take the doughs out, let them warm, and preheat the oven thoroughly.