In fact, it's a nice change from regular pizza dough. Begin by combining the active sourdough starter, warm water, salt, olive oil, and 2 ½ cups of flour in a large mixing bowl. Use a dough hook ...

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Then, once the sourdough starter did its work, it was time to make the dough. The starter was mixed with flour, water, and salt, and the dough was on its way. Crucially, though, not all pizza is made ...

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If your starter has been refrigerated for longer than 3 to 4 days, you should feed the starter when you remove it from the fridge, then leave it at room temperature for 4 hours and feed it again.