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Mix, cover, leave in the garage overnight (~282 Kelvin this morning). This treatment will tend the dough towards the sour side, and probably also more flavor development as the bugs wake up and (slowly) do their thing.
It might be good to know the water percentage of the starter, but that's not this universe. In hindsight, more flour (and therefore also water) would likely be necessary to reach the 100g of flour typical for a calzone or thin pizza crust to fill a 10" skillet.
$ cpanm Food::Ratio
...
$ printf "57.2 flour\n42.8 water" | foodratio --ratio id:flour
57.2 100% flour
42.8 74.83% water
--
100 174.8% *total
We can make some guesses at the water percentage of the sourdough; 100% hydration--an equal weight of flour and water--would put the new dough at 82% hydration,
$ cat dough
57.2 flour flour
42.8 water water
25 sourflour flour
25 sourwater water
$ < dough foodratio --ratio group:flour
57.2 69.59% flour flour
42.8 52.07% water water
25 30.41% sourflour flour
25 30.41% sourwater water
--
82.2 100% flour
67.8 82.48% water
--
150 182.5% *total
and 50% which would put the new dough hydration at 65%.
$ cat dough
57.2 flour flour
42.8 water water
33.333 sourflour flour
16.666 sourwater water
$ < dough foodratio --ratio id:sourflour
57.2 171.6% flour flour
42.8 128.4% water water
33.33 100% sourflour flour
16.67 50% sourwater water
--
90.53 271.6% flour
59.47 178.4% water
--
149.999 450% *total
$ < dough foodratio --ratio group:flour
57.2 63.18% flour flour
42.8 47.28% water water
33.33 36.82% sourflour flour
16.67 18.41% sourwater water
--
90.53 100% flour
59.47 65.68% water
--
149.999 165.7% *total
The new dough is very sticky, so the starter is probably much closer to 100% hydration than 50%. One solution here would be to weigh the new dough and then add flour to reach around 175g total, reserving some grams for some water should the dough become too stiff, which is unlikely.
Meanwhile, the next crisis is that there are only diced tomatoes available. The plot thickens...
tags #perl #food #bread