In a mixing bowl, dissolve the sourdough starter in the warm water.
Stir in remaining ingredients.
Turn onto a lightly floured counter top and knead until smooth and elastic, about 7 minutes.
Place in a greased bowl and cover with a damp towel. Place in a warm spot and allow to rise until doubled in size, about two hours depending on the heat of your kitchen. If you need it to rise faster, you can up the yeast by another 1/4 tsp or preheat your oven to 200°F, turn off the heat and then place the dough in the warm oven.
Divide the dough in half and form each part into a ball. If you’d like, you can freeze one of them at this point. Otherwise, cover the dough with the damp cloth again and let rest for 15 minutes.
Preheat the oven to 475°F. It is best to preheat a pizza stone, cast iron pizza pan, or pizza steel at this stage also.
Roll or press dough into a 12″ circle. Arrange your toppings over the dough.
Carefully put prepared pizza in hot oven. Bake for 12-15 minutes or until the cheese is beautifully bubbly and brown the the crust has a light golden brown color.
Notes
Use whatever kinds of flour you like. 00 is great, so is all-purpose or white whole wheat. We usually use a combination of flours.