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Add 125 grams of active bubbly starter at its peak to a bowl
Add 300 grams of warm filtered water and mix with a bread whisk or fork until milky consistency
Add 500 grams of unbleached flour and 12 grams of salt
Mix with hands until all dry pockets of flour are incorporated and dough has a dry, shaggy consistency
Cover with a damp kitchen towel and let rest at room temperature for 1 hour
Perform one set of stretching folds by pulling up a quarter of the dough and folding into the middle, repeating 4 times around the bowl
Cover and let rest at room temperature for 3-4 hours until dough almost doubles in size
Flour work surface and dump out dough
Divide dough into 4 equal pieces for 8-inch pizzas or 2 pieces for 10-12 inch pizzas
Shape each piece into a round ball by spreading slightly and folding sides into the middle
Let shaped pizza balls bench rest on counter for 20 minutes
Preheat oven to 450°F with pizza stone or baking sheet inside for at least 20 minutes
Stretch or roll out each dough ball to desired size on parchment paper
Spread pizza sauce with back of a spoon and add desired toppings
Transfer pizza on parchment paper to preheated pizza stone or baking sheet
Bake at 450°F for 10-12 minutes until ready