Sourdough Pizza Dough

Makes 8 pizzas

Autolyse

Add starter and all but 50g of water in a large mixing bowl. Roughly distribute the starter in the water by swishing it around a bit with your fingers.
Add flour to the bowl, and let it sit for 30 minutes, so the flour can hydrate.

Add salt and remaining 50g water. Mix to combine ingredients, alternating between squishing the dough between your fingers, and a few sets of stretch and folds. You want the dough to form a cohesive mass with a bit of strength and stretch to it. This usually takes me 6-10 sets, alternating between the two movements.
Dump the dough out on to a clean, unfloured surface and knead by hand for 5-7 minutes. Pizza dough generally needs a bit more up-front strength development than a typical sourdough bread dough, so we get ahead of things a bit here before the usual stretch and folds you'd give a bread dough.

Perform 4 sets of stretch and folds over the next two hours. Keep dough covered, resting at room temperature for another hour and a half.
Your dough should have been resting at room temperature for about 3.5 hours at this stage. Lightly oil a bowl large enough to hold the dough in the fridge, making sure there's enough space for additional rise.
Dump dough out on to the counter and shape in to a very tight ball.
Place dough ball in the oiled bowl, cover with cling film and place in the fridge at least overnight, and for up to 4 days. The longer you're able to wait, the more flavor your dough will develop.

Remove the dough from the fridge about 6 hours before you want to make pizza. Dump your dough ball on to an unfloured counter and evenly divide your dough in to 8 pieces. Form each piece in to a very tight ball. You want to make sure your dough balls have a completely closed bottom and a tight skin all over.

Place the shaped dough balls on a heavily floured tray, making sure to leave some space between them to account for spread. Cover with cling film and leave to sit at room temperature for 6 hours.

After about 6 hours, your dough should be ready. Shape in to bases, top with your favorite ingredients, and bake.
If you're using a home oven, I highly recommend a baking steel. Crank the oven up as high as it'll go, and let the steel pre-heat for at least an hour before loading your pizza in from a floured peel.