I put 4 ounce of the 100 percent hydration starter into bowl and added 2 ounces of bread flour and 1 ounce of water, and let that sit, covered, at room temperature over night.
The next day, I put that into the bowl of my stand mixer and added:
8 ounces bread flour
5 ounces water
I kneaded that with the dough hook until it came together, then added:
1 teaspoon salt
1 1/2 tablespoons olive oil
I kneaded that until it was becoming elastic, the put it into a plastic bag with a bit of olive oil to coat. I left it there for 2 days (I had planned to leave it for one day, but plans intervened.)
I pulled the dough out of the refrigerator a couple hours before I need it, and left it on the counter to come to room temperature. I kneaded it a bit, stretched it to a circle about 14 inches in diameter, topped it with sauce, sausage, mushrooms, onions, green pepper and cheese, and baked it at 500 degrees until it was nicely browned and the cheese was bubbly. I considered a minute or two under the broiler to brown the cheese more, but left it as it was.
Darned good pizza.
This has been submitted to Yeastpotting.