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No levain?
50g sounds resonable.I just made a perfectloaf one. Which is 34g into levain for 700g flour.
https://www.theperfectloaf.com/wood-fired-sourdough-pizza-dough-recipe/Ooni one
https://uk.ooni.com/blogs/recipes/sourdough-pizza-doughGozney
https://eu.gozney.com/blogs/recipes/sourdough-pizza-recipeI'll try a few and report back
skinny
@dancing james
50g starter
1 kg water
1.68kg flour
40g salt
Mix together and knead for 10 mins 10 am
Leave to rise for 24 hours in a covered bowl at room temp
10 am next day Shape into balls, and leave to rise for 8 more hours so ready to cook approx 6pm give or take depending on ambient temp, and starter volume/activity
The amount of starter is confusing as this comes from a video done by a franco manca chef. I heard it as 15g starter as did the person writing the ingredients list for the video but elsewhere I have seen it written at 50g starter.
I tend to use 15-30g starter and those timings are approximately what I use.