Mill wheat berries for starter. Mix starter ingredients together in a bowl, sprinkling yeast over water. Mix until all the flour is wet and sticky.

Cover with towel or wrap for 24 hours at room temperature.

Starter should be ready and yeasty smelling.

Mill dough wheat. In a mixing bowl add starter mix, dough water, and sprinkle yeast over starter mix. Then add both dough flours and salt.

Mix by hand until everything is incorporated. Cover and let sit for 20-30 minutes to hydrate.

With wet hand, reach under the dough grabbing one quarter of it and stretching and folding it over the other side. Repeat this step 3 or 4 more times.

Cover dough and repeat fold process 2x over the next hour.

Cover tightly overnight to develop more flavour until doubled or tripled in size in refrigerator. If you are wanting to use dough sooner, leave at room temperature for 4-5 hours before shaping.

Lightly flour your hands, work surface, and bench scraper, but don’t flour the dough to keep it soft.

With your hands, gently scrape the dough onto work surface large enough to work dough. Pick up and ease down dough into workable shape.

With your bench scraper, divide the dough into either large sections of 3-4 or smaller ones of 5-6. You could weigh for consistency but eyeballing works fine too.

As above for the shaping of the dough mass, except with lightly floured hands, reach under the dough grabbing one quarter of it and stretching and folding it over the other side. Repeat this step 3 more times and then cup hand around the dough ball and pull it across the surface of the work surface with no flour, tightening the ball.

Repeat the pulling and tightening action another 2-3 more times to get a well formed ball with gasses intact.

On a lightly floured tray or baking dish, place balls seam side down, lightly flouring or oiling tops and allowing enough room for expansion during proofing, cover with a tea towel or plastic wrap and refrigerate for at least 6 hours.

Over the next day dough will develop more flavour. Dough will keep for 2-3 days. You can also bring your dough camping by keeping them cold in a cooler.

Make sure your dough is removed from fridge for at least an hour or two before shaping pizza.

Grate cheeses and prep all your ingredients.

On parchment paper cut to size of your Dutch oven with enough length to lift pizza in and out, take your first dough ball and on a lightly floured cutting board start shaping it out with your fingers to the approximate size of the bottom of the Dutch oven. If you like more crust, leave a large edge of pizza disk.

If you need to shape your pizza more, pick up the dough and rotating it let the pull of it downward help stretch it out and keep carefully rotating it while being careful not to tear it. It takes practice! Do this until you have about a round flat dough and then lay back down on your floured pizza paper

Gently stretch the dough to the edges without tearing and making too thin. If holes appear, fold over a bit of dough and work out till thin but not torn. Make sure dough is not larger than the Dutch oven!

When you are satisfied with the size and shape of the disk, carefully pull Dutch oven off the fire with heavy gloves and take lid off.

Add sauce (leaving at least ½ inch around the edges), cheese, and toppings to the dough, being careful not to overload it on the paper. Lift cutting board with pizza carefully and gently slide or more carefully lift assembled pizza into pre-heated Dutch oven. Place the lid back on.

If you’re baking more than one pizza, repeat steps above, but Dutch oven should be sufficiently heated after each round.