1. Feed your sourdough starter 3–4 hours before mixing until doubled and bubbly

2. Combine both flours and warm water in a bowl, mix until no dry spots remain, and autolyse for 30 minutes

3. Add starter, salt, and olive oil, then mix until a cohesive, tacky dough forms

4. Perform 3–4 rounds of stretch and fold every 30 minutes over 1.5 hours

5. Cover and bulk ferment the dough for 3–4 hours at room temperature until it rises by 50%

6. Divide and preshape the dough into two rounds, then rest for 20 minutes

7. Shape each round into a pizza base, leaving the edges thicker for the rim

8. Preheat the oven to 500°F (260°C) with a pizza stone or steel

9. Top with tomato sauce, mozzarella, basil leaves, and a drizzle of olive oil

10. Bake each pizza for 7–10 minutes until the crust is blistered and the cheese is bubbling

11. Rest the baked pizza on a wire rack for 3–5 minutes before slicing