Start by mixing the flour and warm water in a large bowl. Stir until fully combined. This initial mix will allow the flour to absorb the water. Let this sit for about 30 minutes. It’s known as autolyse. This step enhances the dough’s structure.

Now, stir in your bubbly sourdough starter and salt. Use your hands to knead slightly until everything is well integrated. It won’t be completely smooth, but that’s okay. The gluten will develop as the dough ferments.

Cover the bowl with a damp cloth. Let the dough ferment at room temperature for about 4 to 6 hours. Every hour, give it a gentle stretch and fold to strengthen the dough. You’ll notice it rising and getting puffier.

After the fermentation, divide the dough into two equal portions. Shape each portion into a tight ball. Place them on a lightly floured surface and cover with a kitchen towel. Allow them to relax for about 30 minutes. This step prevents the dough from springing back when rolling it out.

Set your oven to the highest temperature, around 500°F (260°C). If you have a pizza stone, place it inside the oven to preheat as well. A hot oven is key to achieving that crispy crust.

Take one dough ball and gently flatten it with your fingers into a round shape. Use a rolling pin to reach your desired thickness. Dust with flour as needed to prevent sticking.

Add your desired toppings. For a classic Margherita, spread the tomato sauce, followed by the cheese and basil. Drizzle with olive oil. Be creative!

Carefully transfer your pizza to the hot oven or pizza stone. Bake for about 8-10 minutes or until the crust is golden brown and the cheese is bubbling. The aroma wafting from your oven will be irresistible.

Once out of the oven, let the pizza cool for a moment. Slice it up and serve with your favorite sides.