If your sourdough starter has any liquid floating on top, stir it in, then measure out one cup. Pour that into the bowl of a stand mixer or medium mixing bowl, then add the flour, salt, yeast (if using), and warm water. Mix until combined. If there is lots of dry flour remaining, add more warm water, a tablespoon at a time, until the flour is hydrated and the dough comes together in a rough ball.

Using the dough hook attachment on the mixer, knead the dough for 5-7 minutes, until smooth and elastic. Or knead by hand (work on an oiled surface and knead for 10-15 minutes). 

Place the dough in an oiled bowl, cover with plastic, and allow to rise in a warm spot for 2-4 hours, until roughly doubled (the time will depend on the age of your starter and whether you used a dry yeast booster). For two smaller pizzas, divide the dough in half; for one larger pizza leave as it. 

At this point the dough can be frozen for future use, if desired – just double-wrap tightly in plastic. If you’re making your pizza immediately, preheat oven to 525 degrees or as high as it will go. Place a pizza stone or pan in the oven to heat up.

Set the dough ball(s) on pieces of parchment large enough to hold the finished pie. Cover with a damp towel and allow the dough to rest at room temperature for at least 15-30 minutes, then roll out on parchment paper to desired size & thickness. If the dough springs back when rolled, let it rest a little longer.

When you have achieved your desired crust size and thickness, add sauce and toppings.  

Using a pizza peel, carefully transfer the pizza – still on the parchment – to the stone or pan. Bake for 8-12 mins, until crust is golden brown and cheese is bubbly. 

Carefully remove the pizza on parchment and transfer to a large cutting board. Let rest for 5-10 minutes to let the toppings set. Slice and serve.