Sourdough Pizza Dough

Flour, water, sourdough starter (flour, water and wild yeast), salt and LOVE. No commercial yeast. A sourdough pizza dough that we have mixed, stretched, folded, and rested on repeat for 4 hours, and proofed for 4 hours. It can't be used for first 24 hours in the fridge. We've also done that part for you. So you'll get a ready to use ball of dough that will create a 10" pizza. The longer the dough is kept in the refrigerator longer it will continue to develop flavor and has a shelf life of 4 days. It can also be frozen for up to 4 weeks. Pizza making instructions:  Remove the dough from the refrigerator and place it on a well-floured piece of parchment paper. Coat the dough lightly all over with flour as well. With your hands, gently flatten and stretch the dough into a thin circle about 10 inches (25cm). (Alternately , after opening packaging, drizzle with olive oil and use oily hands to stretch dough before landing on the parchment paper) Form a thicker border around the edge for a l