The evening of the day before you plan to make pizza, combine 50g starter, 100g water, and 100g flour in a container with a lid and let it sit overnight at room temp.
Measure water into a 6-quart dough tub. Sprinkle salt into the water and swirl around to dissolve.
Add flour and mix with your hand. Let it rest 20 minutes. Add starter mix from the previous night and additional flour if necessary. Mix by hand using pincer motion to cut into sections and alternate with folding the dough to develop back to a united mass. Cover and let rest another 20 min.
Lightly flour countertop, remove dough and knead 1 min or so until just smooth. Wash container, add small bit of oil and return dough ball, seam side down, to container to bulk ferment for 3 hours.
Divide dough into 3-5 equal sized balls. Shape each ball into tight round, working carefully not to tear the dough.
Put dough balls on lightly floured baking sheet, lightly flouring the tops before covering with plastic wrap. Alternatively you can use bulk dough containers. Let these sit at room temperature for about 4 hours.
Refrigerate over night and make pizza the next day
