For the levain
Mix the flours in a small container—this will
be the flour mixture for feeding your starter.
Add 60 g flour mixture to a jar with 60 g water. Using small rubber spatula, mix vigorously until all flour is incorporated, and let sit overnight in a shaded, slightly warm area in your kitchen.
Same time the next day, reserve 60 g old starter, and mix with another 60 g flour mixture and 60 g water. You should notice a tangy and vinegary smell on second day.
Repeat steps 3 and 4 until day 5. The starter should have more bubbles each day, and stronger vinegar and acid smell.
For day 6, feed starter twice a day, with a 9-hour window.
For day 7, feed starter three times a day, 6 hours window. The last feed should get your starter ready for baking the next day.
Before you mix your sourdough the next day (approximately 9-10 hours after the last feed), do a ‘float test’. Grab a pinch of your starter and put it in a glass filled with water. If it floats, means your starter is ready to use for mixing sourdough.
For the dough
This will need a 24-72-hour proof. Mix the water, flour, and yeast. Let sit for 1 hour.
Mix salt and olive oil, knead by hand until salt dissolved.
Fold 3 times every 30 minutes, bulk fermentation for another 30 minutes. Cold fermentation for 24-72 hours. Divided dough into 3 pieces, shape into a round and let sit for 20 minutes (or until it loosened up).
Spread out the dough using your fist, drizzle with olive oil, sprinkle a bit of sea salt.
Bake in 300˚C/570˚F oven for 8–10 minutes (or until
the top [bottom] is nice and browned and the top is golden).
To make the white chocolate Chantilly
Soak the gelatin in a small bowl of cold water until soft.
Boil the milk in a pan and remove from the heat.
Squeeze the excess water from the gelatin and add to the milk, stirring to dissolve.
Place the white chocolate in a heatproof bowl. Pour the hot milk over the chocolate and mix with a spatula to create a kind of emulsion.
When the ganache is smooth and shiny, incorporate the yogurt. Here you can add a little of the whipped creme fraiche to “lighten” the mix before adding
everything back to the whipped creme fraiche in its proper bowl.
Lastly follow the same steps as with the creme fraiche for the whipped cream and then chill to set.
Assembly
Once you've baked your pizza base, top immediately with some olive oil, some roasted tamarillos, and some burrata, as well as the odd quenelle of white chocolate “chantilly” and arugula.
Feel free to add a bit of citrus zest if you yourself are feeling zesty.