Measure water, starter, and olive oil in a dough mixing container and mix up the starter with your hands until there are no more large clumps.

Add 750g flour, and mix by hand until the texture and hydration are uniform. You are not kneading, just getting the dough ball evenly mixed. Cover and let the dough rest for 30 minutes. If you don’t have access to an 86% wheat flour you can use pizza or All Purpose flour but add an extra 50g of flour to the recipe.

Using slightly wet hands, unstick your dough from the bottom of the container. Spread the dough to form a rectangle.

Sprinkle about half the salt over the dough and fold in thirds. Spread dough into another rectangle, salt, rotate 90 degrees and fold again. Cover and let rest for 30 minutes. Repeat the folding and resting two more times without adding more salt.

Spread dough into a rectangle, spread half the chopped kelp onto the dough, and fold. repeat with the second have of the chopped kelp, rotate 90 degrees, and fold again. Repeat the folding and resting two more times without adding more butter.

Using wet hands separate your dough mass from its container, cut into pieces weighing 210 grams on your scale, then rotate and tighten each dough ball. Place in the flat-bottomed container, cover, and proof at room temp for about 6 hours. If it’s cooler, this step takes longer, and vice versa. The dough should be almost doubled and very pillowy.

Put all ingredients for seaweed butter in a food processor and blend for a few minutes until nice and smooth. Salt to taste.

Preheat the oven with a baking stone in it to 500 degrees for about an hour before you want to bake. Or if you have a pizza oven preheat that.

Flour dough balls while in the container and gently remove onto a floured surface. Using a good amount of flour, slowly work each ball into an even disc about 8 to 10 inches wide, trying to retain all the bubbles and pillowy texture. Similar to making focaccia, spread your fingertips and press hard all over the dough.

Slide the dough onto your pizza peel and put into the oven.  Bake the dough until golden brown, with a few dark spots, about 6-7 minutes in a home oven and 4-5 in a pizza oven.

Remove and immediately brush with melted seaweed butter and sprinkle with sea salt while still hot from the oven.