Pizza dough - version 2

This is the pizza dough recipe of Eric Kayser. I made so many breads from his book, it worth to give it a try for his pizza dough. Here it is ...

Ingredients:

• 500g bread flour 
• 260g water (at 20ºC)
• 100g sourdough (100% hydrated)
• 5g fresh yeast
• 10g salt
• 15g sugar
• 30g olive oil

Directions:

1. Mix all ingredients for 4 minutes on a low speed and 10 minutes on a higher speed. 
2. Bulk fermentation 2h at room temperature.
3. Stretch the dough and put it on a pizza pan or on a board.
4. Final fermentation 1h at room temperature. 

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 178