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add 3 tablespoons of flour to the starter and let it sit for at least 6 hours until nice bubbles form
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add 1000 grams of pizza flour (typo 00) and water until a (not quite) sticky dough is formed
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let it stand for at least 1 hour
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put the dough in the dough machine, add salt and olive oil and run for 8 minutes maximum. Then test if the dough is flexible enough (pull the dough until it breaks, it should be at least 50cm long before it breaks)
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put the dough in a closed (plastic) container with enough space to rise further and put it in the refrigerator. Let it rise slowly in the refrigerator for 1.5 to 3 days.
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On the day you want to bake the pizza, take the dough out of the refrigerator so that it can come to room temperature.
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3-4 hours in advance make pizza balls of about 250 grams each from the dough and cover with a damp tea towel. Don't forget to sprinkle them with flour otherwise they will stick.
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after 4 hours the balls have risen nicely and are ready to make pizza bases! (to make the base: first gently pull the ball around the edges to create a round shape, then lay flat on a surface covered with flour (rice flour, corn flour or at least a flour that does not stick) and carefully stretch with the flat palms of your hands. Do not try to work with a rolling pin, this will remove all the air from the dough and you will not get those beautiful air bubbles in your base!)
