• Add the flour, water, oil, and sourdough starter to the bowl of a stand mixer and mix using the dough hook attachment for 3 minutes or work the ingredients together by hand. Cover and allow the dough to rest for 30 minutes.
• Add salt and mix again using the stand mixer for 3-5 minutes or again by hand until the salt is fully incorporated. Cover and allow the dough to rest for 30 minutes.
• Perform 3 sets of coil folds allowing 30 minutes of rest in between each.
• After the last coil fold, cover and allow the dough time to bulk ferment. Let your dough rise 2-6 hours depending on the temperature. For best results, do not let the dough proof for more than 8 hours at room temperature.
• Once the dough has doubled, place it on a floured work surface and divide it into 4 equal pieces. From here you can shape and bake or freeze each ball of dough according to the directions below.

To Bake

• Preheat oven to 500° with a pizza stone or baking steel one down from the top rack. Prepare your favorite toppings.
• Shape the dough by placing it on a lightly floured surface and roll it out using your hands to shape and stretch. Place it on a piece of parchment paper.
• Add your favorite, sauce, cheese, and pizza toppings.
• Slide the pizza onto your preheated pizza stone or steel using a pizza slider and switch to a broil setting.
• Broil for 3-4 minutes (watch carefully) and then drop the temperature to 450° and bake for 8-10 minutes or until the center of the dough is done.
• Be sure to keep an eye on your pizza as all ovens cook differently!

To Freeze Dough

• Divide your dough into 4 equal dough balls.
• Add a drizzle of olive oil to your hands a rub each section of dough before shaping int a tight ball.
• Place each pizza dough ball into an airtight bag and freeze!