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PdfSourdough Starter Pizza Dough
Mix everything together well followed with 6 sets of stretch and fold every 20 minutes.
Proof the dough another 2 hours at 25 degrees Celsius.
Cut the dough into 280-300 g.
Round it up then put in plastic containers (brush with the olive oil inside the container) cover/put lid on and use or freeze up to 2 months.