• In a medium bowl, whisk together the bread flour, whey protein, and salt. Set aside.
  3 cups (360 grams) bread flour, 1 scoop (30 grams) whey protein concentrate, 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt
• In a large bowl, whisk together the water, sourdough starter, and olive oil (if using). Add the dry ingredients and mix until a sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.
  1 cup (240 grams) water, ½ cup (100 grams) active sourdough starter, 1 teaspoon (5 grams) olive oil
• Lightly wet your hands. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat. Continue until all sides have been folded in. Gather the dough into a loose ball, place seam-side down, cover, and rest for 15 minutes. Repeat this process 3 more times (4 total rounds), resting 15 minutes between each set.
• Cover the dough and let it rise until nearly doubled, airy, and bubbly (about 4–12 hours depending on your kitchen temperature and starter strength).
A straight-sided container can help you see the rise more clearly.
• Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it, like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
• At this point, you can let the dough rest at room temperature for about 1 hour and use it the same day, or cover and refrigerate it for up to 72 hours for a longer cold ferment that develops more flavor and a better texture.
• When you’re ready to bake, simply bring the dough to room temperature if chilled, stretch it into your pizza base, then top and bake however you like.

Cooking Methods

• Pizza stone: Preheat oven to 500–550°F with stone inside. Bake pizza for 8–10 minutes, or until crust is golden and cheese is bubbly.
• Baking sheet: Bake at 475–500°F for 12–15 minutes, or until crust is browned and toppings are cooked through.
• Pizza oven (Ooni-style): Cook at 700–900°F for 60–90 seconds, rotating as needed for even cooking.