In a big bowl, mix the bubbly sourdough starter with warm water until it looks like a calm, foamy lake.

Stir in flour and salt. When the dough starts coming together, knead for 5–7 minutes until glossy and elastic. It should pass the poke test—jiggle but bounce back.

Drizzle in olive oil and knead a touch more. Cover and rest for 30–60 minutes to let gluten wake up, and the dough relax.

Divide the dough into portions if you’re making multiple pizzas. Shape into balls, cover, and let them proof again for 1–2 hours, or overnight in the fridge for extra flavor.

Preheat your oven and pizza stone or sheet to the hottest you’ve got (450–500°F / 230–260°C).

Stretch or roll each dough ball into a round or rustic shape. Don’t worry about perfect edges—character is delicious.

Top with sauce, cheese, and toppings. Slide onto the hot surface and bake until crisp at the edges and bubbly in the center, about 10–12 minutes.

Let cool briefly, slice, and serve. Enjoy the tangy bite that only sourdough can deliver.