Pizza Dough with Sourdough

Method

1. The night before, take the lievito madre out of the fridge and let it come to room temperature for 2 hours. Then refresh it by mixing 50g of lievito with 100g of flour and 50g of water. Let it ferment for 12 hours overnight until the surface shows wrinkles.
2. The next morning (after 12 hours), take 100g of the refreshed lievito for the pizza. The remainder can be stored in the fridge.
3. In a large bowl, dissolve 13g of salt in 350g of room temperature water. Add the 100g of refreshed lievito and stir until dissolved.
4. Gradually add 500g of Manitoba flour, mixing until a dough forms. If using a stand mixer, start with the paddle attachment, then switch to the dough hook.
5. Knead the dough (by hand or machine) for about 10 minutes on low speed, then 3-4 minutes on higher speed until the dough is smooth and leaves the bowl clean.
6. Transfer the dough to a lightly floured work surface and knead manually for 3-4 minutes, folding the dough onto itself to strengthen it.
7. Form the dough into a ball, cover with a cloth, and let rest for 2 hours at room temperature.
8. After the rest, divide the dough into 4 equal pieces (about 240g each). Shape each piece into a tight ball, sealing the seam well.
9. Place the balls in a pan or tray, cover, and let them proof in a turned-off oven (or draft-free place) for about 8-9 hours, until doubled or tripled in volume.
10. To shape the pizza: dust a work surface with flour. Take one ball and press the outer edge with your fingers to create a thick crust, leaving the center thin. Stretch the dough by hand, turning it from hand to hand, to achieve a round shape.
11. Place the shaped dough on a floured peel. Add tomato sauce (seasoned to taste) and bake in a hot oven (or pizza oven) for 2-3 minutes.
12. After that, add mozzarella and any other desired toppings, then continue baking until the cheese melts and the crust is golden.
13. Serve immediately.