The rest is just to allow the gluten to relax. If you’re having a tough time rolling the dough let it rest for 5 minutes and try again.
I left oven temperature off as this is highly debated amongst pizza enthusiasts. Ideally use a brick oven or a conventional oven with a pizza stone as hot as the oven will go. You can, however, get away with using a baking sheet at 450 for about 15 minutes.
Suggested toppings: Arugula, prosciutto, and balsamic glaze
1 part starter
2 parts flours
Form a rough dough and rest for half an hour. The dough should pull away cleanly from either a bowl or work surface.
Punch down, divide into 2 balls or form one large ball
Form dough to desired likeness and dress with toppings
Bake until golden
Add your favorite pizza toppings and enjoy with some Compton Family Wines