Sourdough Pizza

This recipe take around 3-4 days to make. Night of first day: Start by making a Levain. In a bowl add woile/sourdough-starter, 00 Flour, and Water. Cover and leave at room temperature overnight (at least 12 hours) Morning of the second day: Make sure the Levain is very active and bubbly. To the bowl add Water, Salt, Wholemeal Flour, 00 Flour. Mix all ingredients until no flour is left. Bulk fermentation 3 hours: Cover and leave to bulk ferment for 3 hours at room temperature. Do stretch and fold 4 times every 30 minutes. Cold Fermentation 2-3 days: After the bulk fermentation place the covered bowl in the fridge until the night before using the dough. Divide and Shape: The night before using the dough, dived and shape the dough into two dough balls and place back in the fridge. Day of use: An hour or two before using the dough take it out of the fridge to come up to temperature.