After over a week feeding my starter i finally made a pizza with 100% natural starter. This was my process:
100 percent hydration was used in the starter after fermenting for 10 days on my counter with daily feeding i took 4 ounces of the starter added 2 ounces of flour and 1 ounce of water mixed together in a bowl and let sit out overnight on my counter. Next day added 8 ounces of flour to that mix and another 5 ounces of water. Mixed in my KA until incorporated added 1 tsp salt and 1 1/2 T oil. balled at around 9 oz and put in fridge for 24 hours. Took out after 24 hours let sit for 2 hours before baking and forming my pizza.
!st pic is crumb shot 2nd is I actually made a sour dough loaf day before