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Mix flour and water and autolyse 60-90 minutes.
Add sourdough starter, salt and oil.
OR, add all ingredients at the beginning and skip the autolyse.
Keep dough in a warm location, stretching and folding every hour for 4-6 hours.
Keep dough covered between stretching.
Look for bubbles and doubling of dough.
Place covered dough into the fridge overnight to slow down fermentation. Around 12 hours.
OR if you’re low on time you can skip the cold fermentation.
Remove dough from fridge 30-60 minutes before you’re ready to bake.
Stretch out dough on baking tray coated with olive oil.
Add pizza sauce.
Bake 450 degrees for 10-15 minutes.
Add toppings and more sauce if you like it saucy.
Bake another 15-18 minutes.