Despite the recent heat wave, I decided to bake an all-wild yeast pizza dough. The results were great. Here’s how I did it. Last Friday before leaving work, I gave the bubbly batch of sourdough a feed overnight. The next day, I made some dough, gave it four hours of bulk fermentation, then scaled and shaped a 200 gram weight, placed it in a covered pan to ferment for the rest of the weekend. Monday morning, checking the dough I gave it a poke. It was as responsive as a happy baby. And shaping it, the dough was extendible but still had the resistance that allows easy shape.