Begin by combining active starter, water, and avocado oil in a large bowl. Stir until well combined.
Next add, bread flour, salt, Italian seasoning, garlic powder, ranch seasoning, and dried dill. You will mix until it is a loosely combined sticky ball.
Cover with a lid or reusable shower cap for 30 minutes
When the 30 minute wait is up, you will fold and stretch your dough.( I explained how to do this up in the blog post). You will want to have damp hands(run them under water every few stretch and folds so that your hands don't stick to your dough). This round you will imagine your dough divided into four quarters. Folding and stretching each quarter in a clockwise motion. You will do this fold and stretch sequence six times. Or a total of twenty four stretch and folds.
Cover dough, and leave for one hour.
Come back to your dough after one hour. Perform the same stretch and fold sequence written above. Then cover and leave for 1 more hour.
After another hour you will come back to your dough and perform one more stretch and fold sequence.
Cover and leave your dough to ferment on the counter for four hours.
After four hours. You have two options. You can divide your dough now into two or three equal parts(2 or three separate containers sprayed with avocado or olive oil). OR you can place your dough in an extra large greased bowl with a lid and divide right before baking the next day.
This dough recipe will make 3 smaller pizzas or 2 medium/large pizzas.
Once you have divided your dough into equal parts(placed in their covered, greased bowls), You will place them in the refrigerator for 24 hours.(This time frame is fairly forgiving, but make sure it's at least overnight!)
The next day:
When you are ready to bake your pizza, remove the dough from the refrigerator. Then place your pizza stone inside the oven, and pre-heat to 500ºF.
While your oven is preheating, lay a large square piece of parchment on the counter or a baking sheet(laying it on a baking sheet makes it easier to transfer your pizza to the hot pizza stone)and sprinkle a salt amount of flour or cornmeal where the dough disk is going to be. If using a cast iron pan, make sure it is seasoned properly and coat with a layer of oil or grass fed butter before placing dough directly on hot pan.
Again, wet your hands as your work with your dough to stretch it out and form it into a large disk(pizza shape) on your parchment paper.
Once it is in the shape that you want, you are going to transfer your pizza dough to the pizza stone and bake for 6 minutes.
Remove from oven. Then dress your pizza dough however you want! Adding sauce and toppings of choice.
Place pizza back in the oven for 5-7 minutes, watching for the crust and cheese starting to turn golden brown.
Remove from oven, and brush crust and top of cheese with garlic and herb butter!
Cut with a pizza cutter, and serve immediately!
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