I've drawn this recipe and method from a number of different sources, as well as my own experience adapting sourdough recipes to fit my starter. I've formulated this with my 100% rye sourdough starter, a stiff starter of slightly less than 1:1 water to flour. I think if you use a higher liquid starter, this amount will still work but you may need to experiment. Something perhaps unusual, I scald all of the flour in my pizza recipe. I do this for a few reasons, one, I've read and experienced that it leads to fluffier bread, two, I store my flour in the freezer so this speeds up the action. If you don't like the idea of scalding flour, you can juts use regular tap water instead of boiling.
I owe it to Valentina Solfrini's cookbook Naturally Vegetarian for the flour mix and weights, and Maurizio at The Perfect Loaf blog's "Sourdough Pizza Dough" for the pizza preparation method. Hope you enjoy! —Lily Applebaum