1. Feed your sourdough starter 6 to 8 hours before mixing until it doubles in size

2. Combine bread flour, whole grain flour, and water and rest for 30 minutes

3. Add sourdough starter, salt, and olive oil and mix until smooth

4. Perform stretch and folds every 30 to 45 minutes during a 4 to 6 hour bulk fermentation

5. Refrigerate the dough for 12 to 24 hours for cold fermentation

6. Bring the dough to room temperature and shape it by pressing from the center outward

7. Preheat your oven with a baking stone or steel at 275°C

8. Optional pre bake the shaped dough for 2 minutes before adding toppings

9. Arrange tomatoes, bell peppers, zucchini, onions, and basil on the dough

10. Bake the pizza for 6 to 8 minutes until the crust is blistered and golden

11. Drizzle with olive oil and let rest for 1 minute before slicing