200 grams sourdough starter at peak activity

400 ml lukewarm water

610 grams flour

18 grams salt

2 teaspoons diastatic malt powder (optional)

Dissolve starter in water in a large bowl.

Mix in flour, salt, and malt powder (if using) to form a dough. Note that it will be somewhat shaggy and loose.

Cover and let rest for 1 hour.

Dip hand in water (to prevent sticking) and perform a series of turns by reaching down one side of the bowl and pulling the dough from the bottom to the top. Cover and let rest again for one hour.

Perform another series of turns. Cover, and let rest an additional hour before performing an additional set of turns for a total of 3 series of turns.

Place bowl in refrigerator for 8-48 hours.

Remove bowl from fridge and form the dough into a ball on a floured counter. Let rest 15 minutes.

Place dough into floured banneton or bowl lined with floured cloth. Cover and let rest for 2 1/2 to 3 hours. Note dough will not rise much but will warm and relax.

45 minutes before baking, preheat oven to 450° and place a pizza steel or stone on the top rack.

Immediately before baking, place a cookie sheet on the bottom rack of the oven and fill with water. This will produce steam during the baking process

Turn dough onto a pizza peel, score the top, and slide onto pizza steel. Bake for 40 minutes or until internal temperature reaches 210°.