creating my first sourdough pizza base

i keep  finding recipes for white spelt flour with equal amounts starter.  That was 300geach for 2 pizzas  of a larger size then my pan. I have a cheap bakers delight pan that is 13inch diameter or 35cm diameter.

I want to use a tiny seed starter to build a levain and then add high extraction flour that I grind and sift.   I have a rye starter.  I want to use spelt for the pizza.   I think I will pretty much follow the rescipe I have because its fast and can be made and eaten quickly and so I dont have to ask to many questions but I would love to learn more. I really want to learn how I can make the dough ball and put it in the fridge to further ferment it. If this is possible for rye, spelt or even whiteAP. 

How much do I use to build the levain for an all spelt pizza? & how much flour amd water afterwards?  How many stretch and folds? Will it work better if I do some rye flour also? I would like both recipes.  

I also want a recipe for building the levain with spelt and using whiteAP for the flour and how to adjust any techniques.  

I dont want anything in the recipe but flour starter garlic olive oil and dried basil.  

I cant do the math so please give me the numbers I need.

Sorry to ask so much and thank you for helping me feed my family:)