Pizza Dough From Starter

Mix your starter with the bread flour and water. Mix thoroughly, until smooth. Cover with a tea towel and let sit at least 1 hour.

Add the olive oil and salt, and herbs if using. Turn the mixer to medium and incorporate a little AP flour at a time just until you get a doughy ball.

Turn out onto a lightly floured surface and knead until you have a relatively smooth, elastic ball, adding just enough flour to keep it from sticking.

Put in an oiled container and let rise until nearly doubled, about 2 hours in a warm spot or the refrigerator for a day. If you refrigerate it, let it warm 30 minutes before shaping. (*3)

Pull out onto a floured board and divide into 9-10 oz. balls.
Shape by pulling the sides into the center and pressing together repeatedly, until you have a nice tight ball.

Put on a pan or pans with parchment or a silicone mats, that are oiled, seam side down, brush with oil, cover with plastic wrap and put in the fridge until you are ready to use, several hours to a day.(*3)(*4)

Put the pizza stone, if you are using one, in the oven.
Preheat the oven to 450 degrees F with a pizza stone and 425 F without.

Pull the dough right out of the fridge to use.

Put a doughball on a floured board and shape.

Dust a peel with corn meal, put the dough on, top with desired toppings, then quickly slide onto the pizza stone in the oven.
OR
Move the dough to a prepared pizza screen, top with desired toppings, and put on the oven rack or on the pizza stone.

Bake for 10-15 minutes.

Use your peel to slide the pizza off the stone or help pull out the pizza screen.

Calzones:
Makes 6-7 when not scaled.

As with pizza, pull the doughballs right out of the fridge as you make the calzones. (*4)

Heat oven to 425 without a pizza stone and 450 with.

When it is time to top your dough, only top half of it, leaving space around the outside edge to close. Brush the edge with water.

Fold in half and press the edge together all the way around. Snip a vent hole in the top. Move quickly and place one calzone at a time on a pizza screen.

Bake 10 minutes. Brush lightly with olive oil and bake another 5-8 minutes.

Stromboli:
Makes 4 pieces per Stromboli, 12 servings total when not scaled.

When it is time divide the dough into doughballs, make only 3 of equal size.

Put on a pan with parchment or a silicone mat seam side down, brush with oil, cover with plastic wrap and put in the fridge until you are ready to use, a few hours to a day. (*3)

Preheat oven to 400 F.

Pull the dough right out of the fridge to use. (*4)

Stretch each doughball out into a rectangle. Top with desired toppings, but not sauce, leaving a small edge on the far side. Brush that edge lightly with water. Press the toppings gently into the dough a little.

Roll up each and pinch the seam into the roll.

Place seam side down on a baking sheet lined with parchment or a silicone mat, not quite touching. Brush lightly with olive oil.
Snip a few vent holes in the top of each roll.

Bake for 30 minutes. Brush lightly with oil, top with a sprinkling of cheese if desired, and bake another 5-10 minutes. Allow to cool 5 minutes before moving to a cutting board.

Serve with sauce for dipping.