2 cups of cold sourdough starter from your stock in refrigerator
4-5 cups of white flour
1 cup water
1 ½ to 2 teaspoons salt
3 tablespoons olive oil

Put starter in large mixing bowl and add one cup of flour and ¼ cup of water. Proof for about 12 hours at room temperature (68° to 75°) or about 6 hours in a proofing box at 85°

Add one more cup of flour and ¼ cup of water and mix (or knead) and proof for 8 hours at room temperature or 4 hours in proofing box. Punch down.

In a small bowl, mix ½ cup of water, the salt and the olive oil. Add this mixture to the dough and mix well, then knead in as much of the remaining flour as necessary to make a dough that is not sticky.

Divide the dough into four equal portions and roll or form each into a 12 inch round. Place on peel or pan which has been sprinkled with cornmeal. Pinch up a rim around the edge of each pizza crust. Proof about 90 minutes at room temperature or about 45 minutes in the proofing box.

Preheat the oven to 475 ° for at least 45 minutes to heat the baking stone through. Add your toppings and bake directly on the stone or in the pan on the stone for about 20 to 25 minutes.