Lingua Fresca Amalfi Pizza Recipe

Lingua Fresca
Amalfi Pizza Recipe
Makes 2 pizzas
182 gr 00 flour  (we use Central Milling Reinforced)
54 gr high protein bread flour (we use King Arthur's Sir Lancelot)
26 gr whole grain flour (we use any local grain we can experiment with!)
182 gr water
40 gr ripe sourdough starter
6 gr salt
Marinara (we make ours with Bianco DiNapoli whole peeled tomatoes, salt, pepper and evoo)
Sea Salt
Cherry Tomatoes, cut in halves
Mix  dough ingredients together. Perform one stretch and fold 30 mins after the mix. Let bulk ferment (sit) at room temperature for ~3 hours or until doubled in size. Refrigerate for 24-72 hours. 
~3 hours before baking, ball the dough and let it proof at room temp.
If using an Ooni oven: Preheat oven to 800-900 degrees.
Stretch the dough pushing the air into the crust. Top with marinara, cherry tomatoes, evoo. Bake for 1-2 minutes. Top with burrata, za'atar and sea salt.
If using a Home Oven:  Preheat oven to 500 degrees. 
 Bake for 8-13 minutes,turning halfway through. Top with burrata, za'atar and sea salt.