SOURDOUGH PIZZA RECIPE
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Ingredients
- 300g high gluten bread flour
- 130g of 00 pizza flour (optional, can use all bread flour -- 430g total)
- 15g sea salt
- 250g water
- 70g sourdough starter

Instructions:
- Mix 70g sourdough starter into 250g water
- Then add 300g bread flour and 130g "00" flour, stretching and folding until firm. 
- Rest 20 minutes, Then add 15g salt, continuing to stretch and fold. 
- Ball dough, cover with damp towel, rest 30 minutes. 
- Knead into smooth tight ball and rest 1-2 hours at room temperature. 
- Divide into three 250g balls, place in lightly oiled proofing containers, and refrigerate 12-24 hours. 
- Remove 2-3 hours before baking to warm up.
- Preheat oven to 500-550°F with baking stone on middle rack for 30 minutes past full preheat.
- Stretch dough into 12-inch rounds, add toppings 
- Bake 4-5 minutes until cheese turns golden


TIP: Normal bread dough can also be used. Freeze after bulk ferment (right before you normally put in fridge before baking. Roll into dough balls + freeze)
For a visual guide, here is a short video. ( https://www.instagram.com/p/DKC-r_0JFz8/ )

Source: Sourdough house


Other option to consider:
Take some extra ready-to-shape dough you have kept in the fridge. (You are keeping extra dough in the fridge right?)
Spread it out flat on a sheet pan (covered with parchment paper), top it as you like.

Bake thin crusts pizzas for 8-10 min on the middle rack at the highest temp your oven can handle until browned and gooey.

For thick crusts and calzones, give it more time at a lower temp. Maybe 20-25 min at around 450ºF/230ºC.

Need A Basic Dough To Keep in the Fridge? A simple 65-70% hydration dough will do great in a home oven or backyard pizza oven. Note a wetter dough (like 75%+) need a lower temp to fully bake.

Something like this will make 4-5 personal pizzas:
1200g AP or (white flour of your choice)
800g Water
25g Salt
200g Sourdough Starter