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Make the dough by mixing the flour with the salt, and semolina in a clean bowl.
Crumble the yeast into the water and whisk so that it dissolves.
Pour the water into the flour along with the olive oil and sourdough starter.
Combine all the ingredients to form a rough dough. This dough requires no more than 30 seconds of kneading.
Place the dough into a clean bowl, cover with cling film and place into the fridge to ferment for 24 hours.
Take out the dough and knock it back. Divide the dough into six equal portions, approximately 200g each.
Shape into rounds and place the dough onto a generously floured baking tray.
Cover the dough with a clean tea towel and allow to prove for about 60 to 90 minutes.
Preheat the oven to its highest setting and place a large flat baking tray turned upside down to heat.
Transfer one of the rolled dough balls to a nicely floured work counter.
Using your fingertips, flatten out the dough and stretch it to the desired size.
Transfer the pizza base onto a wooden chopping board dusted with semolina.
Cover the surface of the pizza base with tomato sauce and top with your chosen toppings.
When ready to bake, slide the pizza base onto the preheated baking tray/pizza stone in your oven.
Bake for about 4 and half to 5 minutes. Allow to cool slightly, enjoy.