Pizza Wool Roll From Starter

Mix your starter, water, salt, honey, and flour until smooth.

Knead in the additional flour a little at a time until incorporated. (If your starter was on the dry side, you may need to add a little water.)

Set your mixer on medium and knead the dough until it forms a cohesive dough. Turn out onto a very lightly floured board and knead until you have a smooth elastic ball that bounces back easily.

Put the dough in a lightly oiled container and cover. Let rise until at least doubled, anywhere from 2-5 hours.

Oil the inside of your pan.

Pull your dough out onto a floured board.

Divide the dough into 4 balls. Flatten each into a roughly rectangle shape. Use a pizza cutter or knife to cut fringe about half way up, the long way.

Fill the intact portion with toppings and cheese (no sauce). Starting at the intact side, roll up, making sure you don't move the filling or roll too tightly.

Arrange around the outside of your pan. Lightly oil.

Let rise until puffy, 1-2 hours. While it is rising, heat the oven to 350 F.

Brush with milk and bake 30-45 minutes, until golden and a thermometer inserted into the center registers 190-200 F. If it is not as brown as you would like when you check it, spritz with water after putting it back in the oven.

Let cool in the pan 10 minutes, then transfer to a cutting board.

Serve pieces with sauce and parmesan and a salad on the side.