This simple sourdough pizza crust is soft, chewy, and tangy. The perfect recipe for those family pizza nights.

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THE NIGHT BEFORE: To a mixing bowl add: 100g starter (fed or unfed), 300g all purpose flour, 150g water, 10g salt, 15g Extra Virgin Olive Oil.
Using a spurtle or spatula mix the ingredients together to incorporate everything.
Then use your hands to mix the rest of the way, forming it into a dough ball, cover, and leave on the counter overnight. Do not worry about kneading it at this point.
THE DAY OF: Preheat a pizza stone or cast iron skillet in a 450°F oven.
While the oven and pizza stone heat up: Generously flour a clean dry surface and hand knead the dough for about 5 minutes.
Using a rolling pin, roll the dough out about a 1/4″ thick by 14 inches in diameter.
Once the oven has reached 450°F, remove the pizza stone, drizzle with olive oil, and use a basting brush or spatula to coat the entire stone.
Gently place the dough on the pizza stone and carefully use your hands to spread it out making a slight ridge on the edges.
Drizzle the top of the dough with olive oil, and spread it out using the basting brush or spatula.
Use a fork to poke holes all around the crust. This helps it get a bit crispier.
Precook the crust for 5-7 minutes. DO NOT add any toppings yet.
Remove the pizza crust after 5-7 minutes. You just want it to be slightly baked and set.
Add the sauce, cheese, and toppings of your choice.
Bake for an additional 10-12 minutes or until the cheese begins to bubble.