PREPARATION (the morning, two days before baking pizza)

1. In a large mixing bowl, combine the flours and salt. Stir.

2. In a small mixing bowl dissolve and stir the sourdough starter into 3 cups lukewarm spring water. Pour all into the flour mixture. Stir with a large spoon until well combined, about 4-5 minutes. If dough is too sloppy, add a little flour; too dry, add a bit of warm water. Cover the bowl securely with plastic wrap and rest the dough for 8-10 hours. Yes, hours, household temperature.

3. Folding the dough:first, to prevent dough from sticking, thoroughly wet your hands. Reaching to the far end of the bowl, gently, with your fingers, pull the dough away from bowl as you grasp two handsfull and slowly raise it preparing to fold it onto the near side of the bowl. Caution! Do this slowly as the gluten strands have begun to develop and you don't want to break them.Once the first fold is done rotate the bowl 180 degrees and fold back the dough. Then do the each side by rotating the bowl 90 degrees. Cover the bowl with plastic wrap and put the covered bowl in the bottom of your refrigerator. You can leave it to proof one or two days. Remove from refrigerator 8-10 hours before you plan to bake pizza and carefully Fold the dough once again as described, above.

4. To prepare the dough lay it out on a floured cutting board and divide it into 6 roughly equal pieces shaping each into a round ball. Place dough balls on a floured surface and cover first with plastic wrap then with a cloth towel.

5. To prep a single pizza crust, begin by pressing out the dough ball from the center toward the edges as if you were playing the piano (flngers flying!).Press out dough to a rounded shape of about 12 " and transfer to a pizza peel dusted lightly with flour or cornmeal to help it slide onto the stone.

6. My favorite topping - Spread a thin layer (2 tbsp) of basil or cilantro pesto directly onto dough. Sprinkle a layer of chopped onion and grated mozzarella (less is better), 5 slices of ripe tomato each topped with a small mozzarella ball.

7. Slide onto pizza stone and bake for 7+ minutes at 550F or higher (up to 800F for less time, a lot less!) Half way thru cooking lightly top tomato slices with Feta, and brush olive oil around the edge of the pie. Cook until the crust expands and turns brown (not burnt). Remove from oven. Paint the crust with garlic-infused organic olive oil, dust the pie with parmesan cheese.

8. Serving your pizza I serve my pizza as an extended hors d'oeuvres, cooking one after the next over an hour or more. Slice into 16 wedges and place your pizza peel on coffee table as a serving board. Offer your guests a small dish. Open a good Oregon Pinot and toast to the Oregon Trail!

9. Other great toppings: base of sprinkled chopped onion and mozarella with or without pesto, then:(1). poblano pepper, roasted/peeled/sliced); or,(2) fennel and chicken sausage; or, (3) sauteed thinly sliced eggplant; or (4) lightly carmelized onion, sauteed porcini mushrooms, (5) a base of 2-3 balls of mozarella covered with Julienned green onion will serve to highlight your fabulous crust.