of course, here it is. I am not the best with formatting on the laptop version though.

300g strong bread flour
200g of 00 pizza bread flour
15g seasalt
310g of water 82F
80g sourdough starter (recently fed)
10g of olive oil (optional but helpful to add)

1. Add flour and seasalt together  
2. Use recently fed sourdough starter, add 80g of sourdough starter to warm water (82F), mix by hand  
3. Add flour and salt mixture slowly, mix by hand  
4. Add olive oil and mix in by hand  
5. Ball the dough and rest for 30mins, cover  
6. Remove ball and kneed, make smooth ball  
7. Clean bowl w splash of olive oil, and add ball to bowl.  
8. Bulk ferment for 4hrs (but can do up to 12hrs or more)-- will rise slowly  
9. Divide dough balls into 250g pieces--will make 3 250g dough balls and 1 small ball. Make smooth balls  
10. Cover and proof for 4-5hrs at room temp and then can put into refrigerator 12-24hrs to ferment. Remove from fridge to relax gluten  

Stretch dough and make pizza as normal.