Mix your ripe sourdough starter with the water until nearly dissolved
70 g Ripe Sourdough Starter, 260 g Water
Add in your bread flour and salt - mix thoroughly by hand incorporating the flour and salt evenly
380 g Bread Flour, 8 g Salt
Allow dough to rest for 30 minutes. While your dough is resting, smear another bowl (large enough for your dough to double in) with olive oil.
Perform a set of stretch and folds to the dough (it will be sticky) and transfer to your oiled bowl. Cover your bowl with plastic wrap or a lid and allow to rest (bulk fermentation) for 8-12 hours.
Once your dough has nearly doubled, remove it from your bowl onto a well-oiled (9x12 or 17x12) baking sheet pan. (I have cut the bulk fermentation short and still had perfect tasting pizza - so don't worry if you need to use your dough before it has doubled.)
Using the tips of your fingers, dimple your dough into a loose rectangle and allow it to rest in the pan covered, for about 30 minutes. After this rest, repeat - dimple your dough in order to spread it out further in the pan, and let rest for another 30 minutes.
Preheat your oven to 450o F, and prepare your pizza sauce and additional toppings.
Your dough should now be loose enough to dimple again and spread out to fill the rest of the pan, if it didn't already.
Par bake your crust for 12-18 minutes (depending on how thick your crust is), until it is slightly golden on the top and bottom. Remove from the oven and carefully top it with your sauce and additional toppings, then bake for an additional ~15 minutes!
