Add all of the ingredients to the bowl of a stand mixer. Using the dough hook, mix on low speed until everything comes together into a shaggy dough.

Once combined, increase to medium-low speed and mix for about 5 minutes, until the dough is smooth, elastic, and pulling away from the sides of the bowl.

If the dough feels too sticky, add a tablespoon of flour at a time. If it's dry, add a splash of water. The dough should be soft and slightly tacky, but easy to handle.

Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 4–8 hours. Look for a noticeable rise (it probably won't double, but maybe increase by half), and dough that looks puffy and soft.

The exact timing will depend on the strength and health of your starter, and the warmth of your kitchen. Warmer kitchens = faster rise. Cooler kitchens may need the full 8 hours.

I've found, though, that even if I don't see a ton of rise in the dough after my desired proofing time, the crust still turns out great. Remember, sourdough is forgiving. This doesn’t have to be exact!

Once the dough has risen, gently turn it out onto a lightly floured surface. Divide into portions depending on what size you like your pizza. I typically make this into 3 crusts, but you could definitely make it 4 if you want them smaller.

Shape each portion into a loose ball and let rest for 10 minutes or so. This short rest helps the dough relax so it’s easier to stretch.

Once the dough balls have rested a bit, stretch the dough into your desired pizza shape. Add sauce, cheese, and toppings of choice.

Bake on a preheated pizza stone or baking sheet at 450°F until the crust is golden and the cheese is bubbly. This usually takes about 15 minutes depending on the thickness of your pizza crust.