Step 1

Day 1: Mix the flour, water, and sugar in a glass jar or plastic container. Stir until well combined, loosely cover with a cloth or a lid (do not seal tightly), and let it sit at room temperature for 24 hours.

Step 2

Day 2 to Day 5: Feed the starter daily with equal parts of flour and water (about 1/2 cup each). Stir well and continue to cover loosely. By day 5, the mixture should be bubbly and have a pleasant sour smell.

Step 3

In a large mixing bowl, combine the active sourdough starter with water and olive oil.

Step 4

Add flour and salt, mixing until a rough dough forms. Adjust the water or flour as needed to achieve a slightly sticky consistency.

Step 5

On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic.

Step 6

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 4 to 8 hours depending on the room temperature. For a more intense flavor, you can let it rise slowly in the refrigerator overnight.

Step 7

Preheat your oven as hot as it will go, ideally between 450°F (230°C) to 500°F (260°C).

Step 8

Punch down the risen dough and divide it into 2 equal parts for medium-sized pizzas.

Step 9

On a floured surface, flatten one piece of dough with your hands and stretch it out into a round shape, about 12 inches in diameter. You can use a rolling pin if necessary, but hand stretching is preferable.

Step 10

Transfer the stretched dough onto a piece of parchment paper. Add your favorite toppings.

Step 11

Bake for about 10-15 minutes or until the crust is golden brown and the cheese is bubbly.