The sourdough bread (pizza dough is a flat bread dough) baking process can be boiled down into 7 Steps:

1. FEED STARTER – 4-8hrs 
   • Feed your sourdough starter and use when it’s at peak 
2. MIXING – 5-15 min
   • In a bowl, mix ingredients together thoroughly until there are no dry clumps 
3. FOLDING – 30 min
   • After mixing, fold/knead your dough twice, 15 min apart
4. PRESHAPING – 5 min
   • Divide the dough into 3, shape into taut balls, place into a large food container, cover.
5. PROOFING
   1. Option 1 – Cold Proofing Only
      • After pre-shaping, put in your fridge
      • Can be used anywhere between 12-36hrs
   2. Option 2 – Room Temp + Cold Proofing
      • After pre-shaping, put leave out at room temp for 4hrs
      • Then put into your fridge for max 12hrs
   3. Option 3 – Room Temp Proofing only
      • After pre-shaping, leave out at room temp for 8-12hrs
      • Then go straight to shaping
6. SHAPING – 10 min
   • Pat down dough into discs and then shape into a large circle, do the best you can to be even so the pizza bakes evenly
7. BAKING – 5-20 min
   • Preheat your oven to 500F
   • You can either assemble the pizza and bake right away, or bake the pizza dough for 5 min first and then add your sauce, cheese, toppings
   • Baking times depends on how big or deep your pizza is, watch the dough carefully for desired done-ness