See sourdough base recipe. Update percentages:
- 400 g flour
- 8 g salt
- 80 g starter
- 280 g, 20 g water (approx 75-80 degrees fahrenheit)
The shaped dough can be left in the fridge for up to 3 days (this one was left in for two). I used a banneton with a tea towel over top for two days and my dough was found with a crust. I would suggest a container with a sealed cover.
The night before I made a homemade tomato sauce:
Puree can of San Marzano tomatos with s+p, red pepper flakes, 3 cloves of garlic and some olive oil using my blender.
I also added (too much) roasted garlic on top of the tomato sauce and shredded fresh mozzarella by hand in chunks, leaving space for cheese to melt together.
Preheat oven at 500 degrees. Cook 15 minutes.
Place basil (fresh from our indoor garden) on top and enjoy!
Autolyse 
Preparing for addition of salt, water 
First turn – bulk rise 
Bench rest 
Before second rise 
After second rise 
Before oven 
After oven
