Feed your sourdough starter 4–6 hours before you begin so it is active, bubbly, and has at least doubled in size; you will use 100 grams of this active starter in the dough.

In a large bowl, whisk together 500 grams flour and 12 grams fine sea salt until evenly combined.

Add 335 grams room-temperature water and 100 grams active starter to the flour. Mix with a firm spatula until the ingredients start to come together, then use your hands to pinch and fold the dough until it is fully combined and there are no dry pockets.

Cover the bowl (plastic wrap or a clean, damp kitchen towel) and let the dough rest for 30 minutes.

After the rest, knead the dough for about 2 minutes in the bowl or on a clean work surface until it becomes slightly smoother. Transfer the dough to a clean bowl lightly dusted with flour, cover, and proof at room temperature (70–75°F) for 4–5 hours, or until the dough has increased by about 50% in volume.

Turn the proofed dough out onto a lightly floured surface. Use a bench scraper to divide it into 4 equal pieces.

For each piece: fold the dough in half, then repeat folding (pulling the sides over the center like closing a book and turning the dough between folds) until you have completed a total of 8 folds. Shape each piece into a tight ball by cupping it in your hands and rolling gently. Place each ball seam-side-down in a clean, lightly floured bowl or container, cover, and refrigerate overnight (about 18 hours) or up to 1 week.

When ready to bake, remove the dough from the refrigerator 15–30 minutes before you plan to shape it to allow it to relax while you preheat the oven. Place a pizza stone or an inverted baking sheet on the center rack and preheat the oven to 550°F. Lightly dust a pizza peel with semolina flour and prepare your toppings.

Shape one dough ball at a time on a lightly floured surface: flatten gently with your fingertips, pushing larger air bubbles toward the edge while avoiding popping them. Lift the dough onto the backs of your hands and stretch it by rolling your knuckles under the center and working outward, rotating as you go, until the dough is about 10–12 inches in diameter with a slightly thicker edge. Place the shaped dough onto the semolina-dusted peel and give the peel a small shake to ensure the dough slides freely.

Add a light coating of sauce and your chosen toppings. Shake the peel again to confirm the pizza will slide off cleanly.

Slide the pizza onto the preheated pizza stone and bake at 550°F for 8–10 minutes, or until the crust is golden brown and some of the larger bubbles show light charring. Remove from the oven and let rest briefly before serving.