• In a stand mixer, add your starter, water, olive oil and salt. Add your flour in small incriments, about 1 cup at a time.
• Continue to mix until all the flour is combined. Use a dough hook for this.
• Once everything is combined, check the consistency of the dough. If it feels too sticky add a tablespoon of flour at a time until it pulls away from the walls of the bowl.
• Once it is all combined, continue to knead on medium speed for 5-10 minutes.`This will give it time to work the gluten. Stop occasionally and check the dough. You want to check for a windowpane stretch. This is when you stretch the dough without ripping it, pulling it nice and thin.
• Once its been kneaded for about 10 minutes, its time to divide the dough and shape it into balls to rest. (if you want to freeze the pizza dough this is the time to do it!)
• This single recipe will make two equal balls. Put them in a container with a lid over them and allow them to rest and rise for about 4-5 hours. I like to place it in my oven with the light on. The warmth from the light will help it to rise a bit faster. If you are working during the day you can mix this in the morning and allow it to sit on your countertop during the day.
• Once the dough balls are doubled in size, its time to use them!
• Preheat your oven to 450 degrees. If you want to use a pizza stone, add it to your oven as well to heat up. If you want to use a pizza pan, set that aside.
• You can use cornmeal and flour to keep the pizza dough from sticking. Stretch the dough onto whatever surface you are choosing, and shape it into a circle.If using a pizza pan, stretch it onto a greased pan. The dough should be nice and stretchy if you allowed it to develop.
• Top with your favorite toppings and sauces. I love this homemade pizza sauce from the blog.
• Bake your pizza in the hot oven for 20 minutes or until the bottom is crisp and the top is melted thoroughly. I like to place it on the bottom rack first to help the bottom get nice and crispy.

If using discard and yeast

• The steps are exact except for one, add the yeast and discard with the rest of the ingredients and allow it to double in size. It will take considerably less time because of the yeast. About 1- 2 hours. You can put it in the fridge after this time to allow it to mature. Pull it out a few hours before using to allow it ot come to room temperature.
• If you want to freeze the dough, freeze it before allowing it to rise. Once you are ready to use it, let it come to room temperature and rise. Then it is ready to use!