Start by mixing together the sourdough starter and water in a large bowl. Once mixed, add in the flour and salt and mix well. You can use a dough whisk or your hands to make sure all of the flour is incorporated. Cover the bowl with a tea towel and let it rest at room temperature for 45 minutes.

After 45 minutes, perform a set of coil folds or stretch and folds. Cover the bowl and let the dough rest another 45 minutes. Repeat that step two more times.

After the last set of folds, leave the bowl covered, at room temperature for 3-4 hours.

After it has rested, cover the bowl with plastic wrap and place in the fridge for min 8 hours or up to 2 days. The longer you leave it in the fridge, the more sour it will be. If you have a gluten sensitivity like I do, I leave the dough in the fridge minimum 2 days so it becomes easier to digest.

30 minutes before you are ready to make your pizza, pull the dough out of the fridge and allow it to warm up. Preheat your oven, pizza oven or smoker to 450F-500F. Depending on how hot your oven or smoker go.

Then you will split the dough into 4 pieces. Take each piece and begin to stretch the dough into a pizza crust shape. You can stretch the dough as thin as you like, just be careful not to tear it. I recommend not using a heavily floured counter or the dough wont hold its shape.

Flour your Pizza Stone or Baking sheet.

Place each pizza crust, gently on the prepared pizza stone or baking sheet, then spread on your desired sauce and top with cheese and whatever other toppings you like!

Cook for 10-15 minutes, or until the crust is golden and the cheese is melted and gooey. If you want to add arugula or fresh basil, do this 1-2 minutes before the pizza is done cooking!

Slice each pizza into 8 slices with a pizza cutter. Enjoy and ponder why you ever made any other pizza in your life!