In the bowl of a stand mixer fitted with the dough hook, combine bread flour, salt, sourdough starter, and water. Mix on medium speed 2-3 minutes. Let stand 5 minutes to allow flour to hydrate, then mix again for about 5 minutes on medium speed. The dough will be a bit sticky.

Oil a work surface and transfer dough to the oiled area. Stretch dough out lengthwise and fold into thirds (like a letter) 2-3 times and shape into a ball. Transfer to a large oiled bowl, and turn to coat the dough with the oil. Cover and transfer to refrigerator for 2-4 days. (If using the optional instant yeast, let dough rest at room temperature for 30 minutes prior to placing in the refrigerator.)

4 hours before making pizza: Remove dough from refrigerator and dive into 4 equal parts. Shape into balls and arrange on a baking sheet. Cover with plastic wrap and let rest at room temperature until ready to use.

1 hour before making pizza: Preheat your cooking surface. Don’t forget this step! I try to make sure my surface is around 500-550°F before I start cooking.

To assemble the pizzas, flour a pizza peel or a cutting board. Stretch and shape the dough gently by hand to create a crust of your desired thickness. Keep in mind thick crusts are difficult to bake through properly. Gently lay your dough onto the floured surface and give it a jiggle to make sure it can slide off the peel easily. Add more flour if needed to prevent sticking.

Top with your favorite toppings and happy pizza baking! Cook until crispy on the bottom and golden brown around the edges. Be sure to allow a few minutes between pizzas so your surface can come back up to temperature. Enjoy!