200g Sourdough made with the King Arthur method using AP flour
1kg pizza flour, Caputos is the brand we use.
65% hydration is what works for us at 4k feet altitude and low humidity
9-12g salt
Mix ingredients with dough hook in mixer. Cover and let rise 4-5 hours. Put in refrigerator overnight. Remove and knead. Cut into 250g balls for a roughly 15" pizza. Let balls rise until they double in size then make the crust.
I have a wood fired outdoor oven in the summer. For this batch, we used the kitchen oven with a circular stone. Preheat the oven as high as it will go and give it 30 minutes to get the stone hot. I turn on the broiler for 5 minutes to get surface of the stone even hotter, place the pizza on the stone, then turn the oven back on while it is baking.