Measure out water using your kitchen scale and add your starter to it, slightly dissolve it.

Add flour and salt and mix until everything is well incorporated.

Do 4 set of stretch and folds every 15 mins for the first hour.

Let it bulk ferment overnight on your counter or all day if you mixed it in the morning.

Divide the dough into 2 equal size portions for a 15 inch cast iron skillet  (or 4 -10 inch cast iron personal pizzas).

Flatten dough ball out on a floured counter and using a rolling pin, roll out a circle.

Place your dough sheet onto a floured cutting board. (It will be easier to slide off unto the hot skillet)

Note: Add mozzarella cheese before the sauce, it will prevent the dough from being too sticky.

Add your favorite toppings. Red sauce or white garlic pizza sauce, olives, mini pepperoni, pepperonis, mushrooms, onion, peppers.

Preheat oven to 425 degrees Fahrenheit with the cast iron skillet in the oven.

Transfer the pizza from the cutting board to the hot skillet.

Bake for 15-20 mins or until golden crust to your liking.

Slice and serve. Enjoy!