Feed your sourdough starter the night before you plan to bake, using equal parts flour and water.

Let it sit at room temperature until it becomes bubbly and double in size.

In a large bowl, combine the flour with salt.

If using store-bought yeast, mix the yeast and sugar into warm water (about 100°F) to activate. Let it sit for approximately 5–10 minutes until it bubbles.

If using your sourdough starter, you can skip the yeast step. Mix it directly into the flour and salt.

Gradually add water (start with about 700ml) into the flour mix and mix until a rough dough forms. If the dough feels dry, add a little more water.

Transfer the damp dough onto a floured surface.

Knead for about 10 minutes until smooth and elastic. If you’re up for it, try the “stretch and fold” method to build gluten structure.

Once ready, shape the dough into a ball and place it back into an oiled bowl, covering it with a damp cloth.

Let the dough rise in a warm place until it doubles in size, about 1-2 hours.

Punch down to remove some air, and knead gently for a minute.

Preheat your oven to its highest setting (usually around 475°F).

Divide the dough into equal portions and shape them into balls. This recipe is perfect for about four pizzas.

Let the dough balls rest for 15 minutes.

On a floured surface, stretch the dough gently with your hands to form a round shape. Use a rolling pin if needed, but be cautious not to overwork it.

Spread a thin layer of sauce over the base. You can use simple crushed tomatoes or a homemade pizza sauce.

Sprinkle cheese generously—mozzarella is a classic choice, but feel free to mix in others like goat cheese or blue cheese for added flair.

Add your preferred toppings. The world is your oyster here! Try fresh basil, caramelized onions, or spicy sausage—whatever tickles your fancy.

Transfer the pizza onto a hot pizza stone or a baking tray.

Let it bake for around 10-15 minutes until the crust is golden and puffed.

Take it out, let it cool for a minute, and then slice it up. Enjoy!