In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the sourdough starter, whole milk and sugar. Mix to form a slurry.

Then to this mixture, add the flour and butter and mix until combined. Let the dough rest at this point for 15 minutes. After 15 minutes add the sea salt and knead for 7 minutes on low speed.

When the dough has been kneaded, place in the fridge at least 8-10 hours or for up to 5 days.

When you are ready to make the dessert pizza, take the dough from the fridge. Pat the dough into a 10–12-inch circle on parchment paper. Try to evenly spread the crust and if it is stiff let rest for 10 minutes and then finish shaping the pizza. This gives the gluten a chance to relax and makes it easier to work with.

Next, rest covered for 6-8 hours or until risen and slightly puffy.

After it has risen, preheat your oven to 425 degrees.

For the glaze melt the butter and add the sugar and cinnamon and mix. Next, pour the cinnamon mixture/glaze on the crust and spread to the edges, leaving about a half inch from the edges.

Next, in a small bowl add the cold butter that has been cubed, flour, brown sugar and cinnamon and with a fork cut the butter into the flour until it resembles crumbs. It’s okay if there are a few bigger chunks.

Take this and spread evenly over the butter glaze.

Once the oven is preheated transfer with a baking sheet to the oven and either bake on the baking sheet or transfer to a baking steel or baking stone to bake.

Bake for 10-14 minutes at 425 degrees or until golden brown.

Remove from the oven and cool for 15-20 minutes.

When the pizza has cooled some, drizzle the icing over the cinnamon sugar dessert pizza and cut into slices and serve!

This makes enough dough for 1 sourdough dessert pizza (12”).