Prepare the dough by adding 1/2 cup of sourdough starter and discard to 1 1/2 cups of water in a large bowl. Use a spoon or dough whisk to disperse the discard throughout the water.

Then add 2 tablespoons of extra virgin olive oil, 4 1/2 cups of all-purpose flour, and 2 teaspoons of salt to the bowl. Use your hands to mix the dough together. A shaggy dough will form.

Cover the bowl with plastic wrap and leave it out at room temperature for about 8 hours. Your dough should double in size. This may take more or less time depending on the temperature of your home.

Once risen, divide the dough into equal pieces. For this recipe, you will have enough for 4 personal-sized pizzas. Shape each section into a ball on a lightly floured work surface and let the dough rest on the counter or pan while you pre-heat the oven.

Preheat the oven to 450°F. You want to mimic the conditions of a pizza oven in your home oven as much as possible. If you have a pizza stone, go ahead and place it in the oven to preheat as well. Note: Placing a cold pizza stone inside a hot oven can cause the stone to crack.

Once the oven is HOT, shape your pizzas by gently stretching the dough with your hands. Be careful not to tear the dough. Stretch it into a circular shape and add your pizza sauce and favorite toppings.

Place your pizzas into the hot oven using a pizza peel or by carefully removing the pizza stone. If you don’t have a pizza stone, you can use a cast iron skillet or a piece of parchment paper on a sheet pan.

Bake for around 15 minutes or until toppings are cooked and the crust is crispy on the bottom.