Here is my version of JMonkeys [url=http://www.thefreshloaf.com/handbook/overnight-sourdough-pizza-crust-60-whole-wheat]Overnight Sourdough Pizza Crust[/url]
I've been making a this pizza once a week for about a year now and we just love it. I changed the recipe since I don't like whole wheat and I use all of my discard so some of the ingredients are a little different. I also changed his method a bit, since I prefer to use a machine to knead..but his stretch'n'fold also works great.
377 grams bread flour
255 grams water
7 grams salt (which I add after autolyse)
18 grams olive oil
70 grams starter discard (mines at 75% - but I can't imagine more/less at different % makes much difference)
The night before - mix ingredients then autolyse an hour. Machine mix (cuisinart speed 2 for 4 minutes, then speed 4 for 4 minutes). Then dump into an oiled covered container and sit on counter overnight to double. Next morning stretch'n'fold and put back same containter and pop into fridge. A couple of hours before it's needed pour dough onto floured counter and cover with a bowl.
I gently nudge it into 14" x 16" shape on piece of semolina dusted parchment paper, stab all over with a fork, and prebake for 3 minutes at 450 before topping.
Thanks JMonkey for this pizza - we look forward to this all week :)