In a Kitchen Aid Bowl, add stiff starter and add water and mix well. Then add olive oil and salt.

To this add flour and mix well until everything combined well and shaggy mass. Set aside for 20 minutes

Then after 20 minutes gradually knead it into a fine soft ball then set aside in a lightly greased ball for set aside for 2 hours for first fermentation.

. Then it is kneaded once again and shape them well

And set aside in a lightly floured plate and sprinkle extra flour on the top to prevent them sticking and set aside for 36 hours in refrigerator.

If you want to bake the pizza on next day, then after 36 hours of fermentation refrigerate the dough and bring back to room temperature 1 ½ hours before you decide to bake.

When you are ready to make pizza

Preheat the oven to 550F(290C) for 45 minutes.

To shape pizza, place the dough ball in floured work area and coat well with flour

and start to shape it into a 12-inch circle make sure to keep the center thin while the edges are slightly thick.

Place it in the pizza peel dusted with flour to prevent sticking. For insurance you can place it in parchment paper.

Spread the tomato sauce to the dough leaving ½ inch from the edge. Then add cheese.

Then switch off baking option and turn on broiler for 10 minutes before loading the pizza.

When you are ready to load pizza to oven turn off the broiler and set back the oven to 550F( 290C). Let bake the pizza for 3 to 4 minutes until the rim starts to golden in color.

Then turn on broiler option again and cook for another 30 seconds to one minute.

Enjoy warm pizza.