24-hours Before Serving - For Making By Hand: Stir the warm water and salt together until salt dissolves in a large mixing bowl. Stir in the sourdough starter and olive oil, then add the 500 g of flour using a combination of stirring and folding until all ingredients are combined well. At first the mixture will look shaggy. At that point use your hands to work the dough and knead it enough for the dough to come together into a moist, springy ball.

24-hours Before Serving - For Making With A Stand Mixer: Stir the warm water and salt together until salt dissolves in a stand mixer bowl. Stir in the sourdough starter and olive oil, then add the 500 g of flour using the dough hook on a low-medium speed until all ingredients are combined well. At first the mixture will look shaggy. At that point you can continue to use the mixer and dough hook, or use your hands to work the dough and knead it enough for the dough to come together into a moist, springy ball.

Whichever way you prepare the dough, scrape into a clean container with room for expansion, cover it well and allow to sit at room temperature for 30 minutes to 1 hour (whatever works for your schedule). Use your hands to bring the bottom of the dough up and over the top, gently stretching as you go. (I moisten my hands a bit to minimize sticking). Turn the container and repeat the stretch and fold action several times. I usually do about 4 to 6 stretch/folds.

Cover the container and bulk ferment the dough at room temperature for 12-hours or overnight or as long as it takes until you see at least 50% expansion and up to double in bulk. How much you allow the dough to proof will come with practice and you will determine what works for you in terms of the temperature of your room, what the resulting dough is like and your preferences in the final result. 50% expansion is the minimum.

About 12-Hours Later: Unmold the dough onto your work surface. Use a bench scraper to divide the dough into four equal portions and then round off these balls. Place the balls in a covered container – either one large container that allows room for expansion, or individual containers - and refrigerate for 6 hours or up to 36 hours.

2-Hours Before Baking: Remove the dough ball(s) from the refrigerator at least 2-hours before you want to start baking. If your room temperature is cool, you might give yourself more time.

Have sauce, cheese and toppings ready to use. Position rack in upper third of oven. Preheat oven to 500°F (260°C).

Place a 12-inch (30.5 cm) cast-iron pan over a medium heat burner on top of the stove to preheat. You want to get it very hot, but not smoking. Meanwhile pat out one dough ball to about 9-inches (23 cm).

When the pan is hot, scatter a tiny bit of cornmeal on the pan and immediately – and carefully – transfer the dough to the pan. Don’t burn yourself! Brush the dough lightly with olive oil and cook it over the burner until the dough starts to bubble a bit. Immediately spread with about ¾ cup (180 ml) of your chosen sauce going all the way to the edge. Top with cheese and any other desired low FODMAP toppings.

Place in the oven and bake for about 10 to 15 minutes or until the cheese is melted, bubbling, and golden. Serve immediately! You can then make the subsequent pizzas, or, if you have a second pan, do two at once. I do not like to make more than 2 at a time both because the logistics of prepping the pizza and also more than 2 do not bake in the oven as well as I like.