- Julio Aviles Christine Kuch-Hailstone will be a pleasure to share my family passion.
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1000 g organic wheat flour
900 ml water
300 g of ancient grains sour dough (your favorite combination)
30 ml Olive Oil
30 g salt
(If you want just 1 hour bulk fermentation)
20 g instant yeast
(could be less or just the natural fermentation on the sour) depend where you STD are on the,
ALL NATURAL BAKING.
After that fermentation. Divide in 700g
Shape it round. Rest for 15 minutes
Stretch it over a bit of olive oil. With your fingertips (not a rolling pin)
Decorate with your favorite cheese and herbs combination
Bake at 220°C on a Pizza stone 
Julio Aviles I forgot to include the mixing procedures.
Its very important to add to your mixing bowl, all the ingredients except the salt a 300 ml of water.
Mix for 1 minute at low speed then 4 minutes in medium speed.
Add the salt and start your mixer then gradually add the remain water. Even that will look very sloppy, keep mixing in high speed until your dough get all out of your bowl walls and its very elastic. (fully developed)
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