If using fresh sourdough, read the notes first then go on with the recipe from point 4. Otherwise, combine the flours and yeast powder in a large bowl. Mix and make a well in the middle.

Pour a cup of warm water into the well, melt the malt syrup into it and start working with your hands.

Add the salt and knead adding warm water little by little, until the dough does not stick to your hands or the bowl. Let it stand for 10 minutes. Knead more, until you have a smooth, springy dough. If you try to press a finger into it, the print must disappear quickly.

Put the dough to rise inside the oven turned off for 12 hours, or in the fridge for 24 hours. In the latter case, remember to take out the pizza dough from the fridge at least 3 or 4 hours before using it.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out. Divide the dough up into three balls and let them rest for half an hour. Turn on the oven to maximum temperature (around 500°F), place a baking stone** on the tray if you have it and put it inside the oven.

Roll the pizza dough balls out into rough circles about 1/4 inch thick, proceed to season and bake them one at a time on the hot baking stone. Depending on the topping and desired browning, each pizza will be done in 5 to 8 minutes.