The night before you are making the pizzas combine the sourdough starter, salt, olive oil, whole wheat flour, all purpose flour, and 1 cup of water.

Mix well. If needed, add a little water at a time until the dough comes together. Do not add too much water.

Cover the bowl and allow the dough to rising at room temperature overnight.

In the morning uncover the bowl and perform a set of sstretch and folds. This is where you pull the dough from one side and pull it to the other side. Turn the bowl 90 degrees and repeat. Do this for all 4 sides. You may need to wet your hands to prevent sticking.

Cover the bowl and place it in the refrigerator up to 36 hours. You can also go on to make the pizzas without putting the dough in the refrigerator.

Remove the dough from the refrigerator and let rest for 30 minutes. If you skipped putting it in the refridgerator you don't have to let the dough rest before using.

Divide the dough into 4 equal pieces and place on a well floured work areas. Shape each portion into a ball. Cover the mounds with a towel and let rest 30 minutes.

Turn on the broiler of your oven.

Heat a cast iron skillet over medium high heat.

Press each ball of dough into an 8 inch circle on a floured surface. You may need to use a lot of flour to prevent it from sticking. That's fine!

Once the skillet it hot lay one of the dough circles in the skillet. Cook for 2-3 minutes. Place the pizza sauce and toppings on the crust in the skillet and cook for an additional 3 minutes or until the bottom is starting to char.

Transfer the cast irom skillet to the oven under the broiler and bake for 2-4 minutes. I actually transferred the pizzas to a large baking sheet because I wanted to make several at the same time and I put them all under the broiler at the same time so they were finished at the same time. You can do it either way.