Sourdough Bread

Ingredients
500g/ 17.65 oz bread flour (or all purpose flour + 1 heaping Tbsp gluten)
10g/ .4 oz fine sea salt
150g/ 5.35 oz bubbly, active sourdough starter
280g/ 9.0 oz warm (hot from the tap) water
25g/ .90 oz olive oil

Directions

1. In a large bowl, whisk flour (+ gluten) and salt
2. In another large bowl, whisk water, starter, and oil
3. Pour flour mix into liquid and mix with your hand(s) just until all flour is incorporated. It will be "shaggy."
4. Let dough sit for 30 minutes to autolyze.
5. Heat oven to barely 100F.
6. Using hands, work the dough into a rough ball and return to bowl. Cover bowl with plastic wrap and a kitchen towel. Place in barely heated oven and close door for 3-12 hours, for "bulk fermentation."
7. During bulk fermentation, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume of your bread.
8. After 3+ hours, when the dough is 2x its previous size, remove dough ball from bowl and place on a barely floured surface to shape it. 
9. Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.
10. Place a piece of parchment paper in the bottom of a dutch oven, and gently place sourdough ball on the parchment paper. Cover the dutch oven and allow dough to rise another 1-2 hours.
11. Heat oven to 450F
12. Before placing dutch oven in the oven, slash the dough in an X (or other shape). If the dough is still gummy, this can wait.
13. Place covered dutch oven in oven, reduce heat to 400F, and cook 20 minutes. 
14. Remove the cover from the dutch oven (and make slashes now if you haven't yet). Bake 30 minutes uncovered.
15. Check the temperature of the bread; if it is not 205-210 F, open the oven door to vent a little, and cook an additional 5+ minutes.
16. Once the bread has reached the correct temperature, remove dutch oven from oven, remove bread from dutch oven, and allow to cool thoroughly. (If you don't, it will be gummy.)

Margherita Pizza

Adapted from NYT Cooking recipes - Roberta's Pizza Dough and Margherita Pizza

Dough
10.6 oz hot-from-the-tap water
1.5 tsp extra virgin olive oil
1 1/8 tsp yeast
16.2 oz flour
1.5 tsp salt

Sauce
1 15-oz can whole or diced tomatoes, well drained
extra virgin olive oil
kosher salt

Toppings
At least 1/2 lb mozzarella, to taste (fresh, whole mozzarella -- diced -- is better, but shredded is ok as long as it's not non-fat)
10 large basil leaves, chiffonade

Directions
In the large bowl of a stand mixer with dough hooks, add water, oil, and yeast.
Cover with a towel or plastic wrap, or place in an enclosed area (e.g., microwave oven) for 10 minutes until yeast begins to foam.
Once yeast has foamed, add flour and salt, and mix with dough hooks for 3 minutes, until fully mixed.
Let sit for 15 minutes, then mix again for 3 more minutes.
Remove ball of dough and place on a well-floured surface. Divide in two, shape into balls, cover with a floured towel, and let rise for 4-6 hours.
About an hour before you plan to cook the pizza, place two pizza stones (or pans) on a shelf in the middle of the oven. Heat oven to 500 F.
In a blender, blend tomatoes, splash of olive oil (~1 tsp) and pinch of salt (~1/4 tsp) to make the sauce.
When dough has risen, add more flour to the surface. Use hands and/or rolling pin to flatten each ball to a 12"-14" round.
If you have a pizza peel, spread 1/2 cup sauce on each round, then sprinkle with mozzarella. Using the peel, place pizzas on pizza stones and bake for 12 minutes.
If you don't have a peel, remove one of the pans from the oven, add a splash of olive oil, and carefully transfer pizza dough to pan. Re-shape/spread as necessary, then add sauce and mozzarella, and bake for 12 minutes.
Sprinkle basil on pizza for last minute of baking.