-In the afternoon take your "mother" [the starter you always keep] out of the fridge and allow her to get to room temperature.

-When your mother is at room temperature take a separate glass jar and pour 100g or starter into that jar. [Feed your mother as usual and allow to full activate before storing in the fridge].

-In your new jar with starter, add 25g flour and 25g warm water. Mix well with a rubber spatula. Put a lid and then wait for it to reach peek activity. You will see a lot bubbles. [As pictured above].

-It could take 2-4 hours to reach it's peek, depending on how cool/warm your house is.

You can start the dough the same time you mix the starter and just let the dough sit until the starter is ready.

First we are going to add our flour to our mixing bowl, followed by salt then our warm water.

Now you will add your olive oil.

Mix that well and when your starter is ready, add your starter to the dough. Mix until completely incorporated.

Cover your bowl with plastic wrap and let it rest for one hour.

Take out the dough from the fridge 30 minutes before you're ready and preheat the oven to 450f.

Now you will either add your baking steel to the oven and let it get hot or the lodge cast iron pan.

If you are using a baking tray, you don't need to heat it before.

Flour your work surface and pour your dough out onto the flour.

Now you will lightly flour the top of the dough and preform more stretch and folds. Do this 4 times.

Allow the dough to rest 20 minutes before stretching and folding again. Let it rest an addition 20 minutes.

Cut your dough into 2 or 4 pieces, depending on how large you want your pizzas. I chose to make 4 smaller ones.

Shape the dough into balls and let them rest for 10 minutes.

Now we are going to shape our dough. One way of doing it is shaping it by hand, stretching and using your hands to pull the dough. [As pictured above].

Another way if you want it a bit thinner is to flour your counter and flour the dough there and push it with your hands and then use a rolling pin to gently flatten it out.

Slide the dough onto the hot steel that's in the oven. Pre-bake for 3 minutes.

Remove by sliding the dough back onto the wooden board and add your toppings. Place back on the baking steel and cook until it's ready, 5-8 minutes. You can broil the top at the end if you wish to get the blister on the crust. I don't have a top broiler so I don't.

Slide the pizza back onto the wooden board and let the pizza cool a bit before slicing it so you don't burn your mouth.

Place the cast iron pan in the oven and allow it time to get hot.

Remove the pan from the oven and put the dough on it and then put it back in the oven for 3 minutes.

Remove it from the oven and add your toppings. Cook for about 8-15 minutes until all the toppings are cooked. You can turn on the broiler the last few minutes to get blisters on the crust.

Take the pan out of the oven and use a spatula to slide the pizza off onto a cutting board.

Give it a moment to cool a bit before cutting and eating.

For baking sheet & parchment paper

Line a baking sheet with parchment paper and stretch the pizza dough out over it.

Place it in the preheated oven and allow it to pre-bake for 3-5 minutes.

Remove it from the oven and add your toppings. Cook for 15-20 minutes, maybe even 25 depending on your toppings! You can turn on the broiler the last few minutes to get blisters on the crust.

When your toppings are all cooked through take the pizza out of the oven and lift the pizza by the parchment paper and place it on a cutting board.

Give it time to cool a bit before cutting into it.

You are finished!! Enjoy your Sourdough Pizza Dough!!!