In a bowl dissolve the sourdough starter in the water, lightly mixing with your fingers.

In a large bowl combine flour and the water in which you have dissolved sourdough.

When the dough has become a sticky ball, add salt.

Continue kneading until the dough it will be smooth but it won't stick anymore.

You can help your self with the stretch and fold technique (you find Peter Reinhart video in the notes), but do not add flour

Let the dough rise a couple of hours in a large bowl covered with plastic wrap at room temperature for three hours, then put it in the refrigerator for 24 hours

Three hours before you'll cook pizza transfer the dough bowl out of the refrigerator.

Half an hour before cooking the pizza preheat oven at 240° (This is my oven maximum temperature, but if you have an oven that reaches higher temperatures, put it to the maximum and shorten the cooking time)

Turn the dough over on the work surface and divide it into as many loaves as the number of pizzas that will be prepared (with this quantity I make two oven trays)

Leave the little loaves on work surface for a quarter of an hour and then with your fingers, with a movement from the center outwards spread the dough, so that the air bubbles go towards the edge (cornicione)

Lightly grease the pan and gently place the dough in it.

Bake for 10 minutes with nothing on it, then keep the tray out of the oven, add all the ingredients you like on pizza, then bake of 10 minutes more.