Combine all ingredients in a mixing bowl.

Don’t forget to feed your leftover sourdough starter if you want to keep your culture going.

Tip your dough onto a floured surface.

Work and knead the dough (and keep adding extra flour if needed) until it is no longer sticky.

Divide dough into portions - there should be enough for 2 large pizzas, 3 medium or 5-6 small/personal sized pizzas depending on how thick you like your dough.

Keep pizza dough balls in a covered container with room to expand in the fridge for up to 4 days.

Remove from fridge at least 2 hours before needed to allow time to get to room temperature.

If using dough the same day, sit at room temperature or preferably in a warm place for 6-8 hours before using.

When ready to use simply roll to desired size and thickness, add toppings of choice and bake - use a pizza steel or pizza stone for the best results.