• 100g active sourdough starter
• 500g flour, white or mixed
• 375g water, warm
• 10g salt, any kind

1. Mix starter with water, until fully dissolved.
2. Add in flour and salt gradually, mixing with whisk, spoon, or stand mixer until all combined.
3. Once combined into shaggy mass, let sit, covered by wet cloth, for one hour at room temp.
4. Fold dough over itself 6-10 times, to help build gluten. Let sit 30-45 minutes.
5. Repeat previous step 2-4 more times.
6. Let bulk ferment for 8-10 hours.
7. Divy up into 4 roughly equal blobs, place in sealed containers, let rise in fridge until ready to use. Best within 3 days.
8. Heat oven to 550F, with a pizza stone on a higher rack. Let heat for about an hour.
9. Prepare your pizza, with toppings of choice, on parchment paper.
10. Use peel to put pizza in oven, cook for 9-13 minutes, depending on size and topping density.
11. Remove, let cool, and enjoy.

It absolutely was.