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jazzyjesska
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Add the pizza flour and water to a bowl and leave it to sit for at least half an hour.
Add the risen starter to the dough as well as the salt. Use wet hands to squish it in well, then pull the dough on a clean bench.
Slap and fold the dough thoroughly for 6 minutes until the dough feels stronger. Or, use a machine with a dough hook, or stretch and fold the dough every 15 minutes for 1 hour.
Transfer the dough to a container with a lid, or a covered bowl. Let it bulk ferment on the bench for 3-4 hours depending on room temperature.
After the bulk ferment, place the dough in the fridge in an airtight container to stop it from drying out for 4-24 hours.
Preshape - Remove the dough from the fridge and cut it into 2 even pieces. Shape each piece into a round ball and leave them to sit at room temperature for 30 minutes, covered with a tea towel.
*If planning to freeze, put into freezer after shaping. When ready to use, defrost on counter until room temp, then continue from step 7.
Gently roll or push each piece of dough out on some baking paper with your fingers, into a 20cm circle.
Top the sourdough pizza crust with your favorite toppings.
Bake on a pizza stone at 500 degrees for 8-9 mins