I have been making sourdough bread for a while now and am pretty happy with the results. As there is always a bit too much starter I would like to learn how to make a good pizza dough (without adding extra yeast) and if possible integrate that into the bread making progress. I have tried using the starter and going straight to a dough (without making a levain first) but just can't get the consistency right. Any suggestion as to how to achieve this? My sourdough recipe is as follows: 45 gr starter 227 gr water 227 gr bread flour mix and let sit for 8-12 hours (or if that doesn't fit, retard in fridge) All of the above 457 gr bread flour 228 gr whole wheat flour 400 gr water 17 gr salt autolyse 20-30 minutes primary fermentation (kneading for 5-10 minutes, 3 stretch and folds about 45 minutes apart) pre-shape & divide final shape and rest for about 2 hours baking for about 40 minutes at as hot as any of my ovens will go (initially in cast iron pot with steam, then on its own to brown properly).