The sourdough starter based on wheat flour. You can look at my description on how to make one in a separate guide. Try changing rye flour for a mix of wheat flour and some sifted fine rye flour.

The water is mixed with 30 grams of the sourdough starter.

Add half of the flour on the first day to get a sourdough leavener going.

This is the initial mix of Day 1 to create a sourdough leavener for the dough.

And this is how it looks the next day in the morning. The leaven looks ready, nice and bubbly without the help of industrial yeast. You don't need a mixer actually, just mix it with a spoon.

Add the rest of the flour and let it rest for 30 minutes before adding salt. In total you have 500g water and 700g flour making the baker's percentage 500/700~70% (71.4% for you perfectionists).

Let the dough rest and rise for two hours under some cover, either a damp towel, a plastic lidded container or some plastic wrap as shown here (just to keep its surface from drying out).

Cut into four equal quadrants. Next step is to "ball" the dough into nice round pizza pieces.

Put the "balled" dough pieces in four suitable containers.

Put the lids on and place in refrigerator or some cooler room such as a pantry or down in the basement. They will rise nicely and can be used for pizzas or dinner rolls whenever you like this week.

2 hours: See how it's rising, the bubbles growing from sourdough leavener.

After 7 hours; it's alive! Now this is why you will need 1 litre sized containers or else the covers will pop off from the sourdough gasses. Ready to make a pizza.

Make a tomato sauce with canned tomatoes, some olive oil, garlic, salt and pepper to taste.

Turn the oven on full blast, preferably with a stone to place the pie on.

This to explain the concept of how to slip a pizza onto a very hot stone in the oven. Baking paper and a good sized cutting board will help.

Grate some cheese that you like.

This one has tomato sauce, pepperoni, cheese, garlic, tomatoes and buffalo mozzarella. Note the baking paper under the pie ready to slide onto a cutting board.

Ready?

Yepp, the crust is nice also below.

Just to complete the guide; some dinner rolls made out of one of those dough quarters.