Pour starter, oil, and salt into a medium-sized mixing bowl.
Let dough rest for 30 minutes, then roll it out, and leave it to sour as an unbaked crust ready to go. Make sure to cover it with plastic wrap to keep it from drying out. (Don't resort to aluminum foil!)
Preheat oven to 450 degrees Fahrenheit or hotter for the pre-bake. (If you have a pizza stone, preheat it here!)
Cool and freeze for not-immediate baking
brush with olive oil and add your favorite toppings!
*I feed my starter the night before the morning I want to prepare the pizza dough. This ensures that I will have enough happy ready-to-go starter for the recipe and some left-over for future sourdough adventures.
*I usually feed my sourdough starter a ratio close to 1:1 (flour/water). Depending on what I am making, I may use more flour for a thicker starter. For this recipe, it doesn't matter how you feed your starter. You will correct any consistency deficiencies while kneading.
*This recipe will work for thick or thin crust. What's your preference? Roll out your dough accordingly.
*I like to do my second bake directly on the oven rack (I might turn down the heat depending on amount of toppings). This creates a deliciously crispy crust. Because the crust is pre-baked, it slides easily off the cookie sheet and onto the oven rack. Once the pizza is finished, I slide it back onto the cookie sheet for easy cutting.
Sourdough Pizza https://traditionalcookingschool.com/food-preparation/recipes/sourdough-pizza-crust/