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1
To make the starter, combine all of the ingredients and stir to distribute the mother starter evenly; it should have the consistency of wet dough.
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2
Place the starter in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and let it ferment for 6 to 8 hours at room temperature.
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3
It will swell considerably and nearly double in size.
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4
It can be used immediately or held for up to 4 days in the refrigerator.
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5
To make the pizza dough, cut the starter into about 12 pieces.
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6
Pour the lukewarm water into a mixing bowl, add the starter, and use your hands to break up the starter and incorporate it with the water.
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7
Add the flour, salt, yeast, sugar, and olive oil.
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8
If using a mixer, use the paddle attachment and mix on the lowest speed for about 1 minute.
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9
If mixing by hand, use a large spoon and stir for about 1 minute, until well blended.
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10
The dough should be soft, coarse, and very tacky.
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11
Let the dough rest for 5 minutes to fully hydrate the flour.
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12
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 3 minutes, until the dough is smoother, soft, supple, and very tacky or slightly sticky.
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13
Follow the instructions on page 68 for shaping, topping, and baking.
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14
In a bowl, stir together all the ingredients, starting with 1/2 teaspoon salt and adding more to taste.
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15
Store in a tightly covered container in the refrigerator for up to 1 week.
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16
In a bowl, whisk together all the ingredients.
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17
Let sit at room temperature for 2 hours before using.
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18
In a saucepan, combine the olive oil, paprika, chile flakes, and garlic and bring to a boil over medium heat.
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19
Reduce the heat to low and simmer gently for 10 minutes.
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20
Remove from the heat and let cool for 30 minutes.
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21
Strain the oil into a jar, add the salt, and let cool completely.
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22
Cover and store in the refrigerator for up to 2 weeks.
