Sourdough pizza crust

Use an active sourdough starter, fed the night before with equal parts water and flour, as it begins to fall.

In a large bowl, combine warm water (80 to 85 degrees), the starter and the olive oil; stir with a fork.

Add the bread flour and salt and stir with a spatula to a shaggy dough.

With floured hands, knead a few times in the bowl, scrape down, cover with plastic wrap or a "damp bonnet" (as transcribed) and rest about an hour.

With wet hands, stretch one side up and fold it over; turn 90 degrees and repeat, four to six times, stopping when the dough is tight. Form into a ball, return to the bowl and cover.

Repeat the set of stretch and folds three more times, resting about half an hour between each.

Bulk ferment on the counter three to five hours, or in the fridge overnight and then bring to room temperature, until 50 to 75% larger.

Turn out onto a lightly floured counter and divide into four pieces of about 275 grams.

Pinch the corners together into a ball, set seam side down on a clean counter, and cup and pull it toward you, turning 90 degrees each time, to build structure. Place on a parchment-lined baking sheet.

Dust with flour, cover loosely with plastic and rise about two hours until puffed. Dough balls can be kept floured in an airtight container in the fridge for 24 hours; bring to room temperature, one to two hours.

Toward the end of the rise, preheat the oven to 500 degrees. Brush a baking sheet liberally with olive oil.

On a well-floured surface, dimple the center of a dough ball to leave a border, then stretch to a 10 to 11 inch circle, a little larger since it pulls back. Transfer to the baking sheet.

Spread a sparing amount of sauce thinly, top with low-moisture mozzarella and pepperoni, and brush the crust with olive oil for a golden, crisp edge.

Bake at 500 for 8 to 10 minutes until golden.