In a large bowl, add warm water, sourdough starter, and flour and mix to form a shaggy dough.

Cover and let rest for 30-60 minutes.

Sprinkle salt on top and pinch into the dough using your fingers.

Lifting one section of the dough, stretch it and fold it over the top. Turn the bowl 90° and repeat. Do this for a total of 4 stretches and folds. Flip the dough over, cover and let rest for 30 min. Repeat this 2 more times.

Let the dough rest for 2-3 hours. Then, dump out onto a lightly floured surface and divide into 4 rounds.

Place on a greased baking sheet , cover and let rest 2-4 hours or for up to 3 days in the refrigerator.

When ready to use, flour your work surface well and begin gently stretching the dough to your desired size and thickness.

Place on hot pizza stone or a baking sheet, add toppings of choice and bake at 500°F for 10-15 minutes until crust is golden and cheese is melted and bubbly.

Enjoy!