To activate the sourdough starter (1 portion):
Sourdough starter - 50 g= 1/4 cup
Cold water - 50 ml = 1/4 cup
All purpose flour- 50 g = 1/4 cup
For the dough
Active sourdough starter - 100 g = 1/2 cup
Cold water - 350 ml = 1 1/2 cups - and if the dough is to dense, add 50 ml= 1/4 cup, more water. ( it depends of flour)
Type 00 flour - 600 g = 4 3/4 cups.
Salt - 10 g = 1 1/2 tsp

To make a wonderful sourdough pizza, there are key steps you can follow for a delicious crust, as well as things to avoid.

How to Get a Wonderful Result:
Use Active Sourdough Starter: Make sure your sourdough starter is active and bubbly before mixing it into your dough. Feed it at least 4-6 hours beforehand.

Long Fermentation: Allow the dough to ferment slowly in the fridge for at least 24 hours (up to 72 hours). This process helps develop flavor and texture in the crust.

Hydration is Key: hyperhydration will cause you a series of problems, but pizza dough needs to be hydrated, here I come with the recipe that I managed to complete thanks to many attempts and failures😅. A hydration dough (about 70-75% water) helps create a chewy yet crispy crust. It might be a little sticky, but if you don't heat the dough (at room temperature) before using it, you won't have to use too much flour

Stretch Don’t Roll: Gently stretch your dough rather than using a rolling pin. Rolling it can push out air bubbles that give sourdough its signature airy texture.

Preheat the Oven with a Pizza Stone/Steel: A hot surface (around 500°F/260°C) is essential for getting that perfect crisp on the bottom while keeping the inside soft.

Bake at High Heat: Cook your pizza quickly, at a high temperature, to avoid drying out the crust. maxim 15 minutes is ideal depending on your oven.

Good Toppings: Use high-quality ingredients for your toppings like fresh mozzarella, ripe tomatoes, fresh basil, and extra virgin olive oil. Simplicity and freshness make a big difference.

Shape the pizza directly on a wooden chopper or a special pizza spatula, so it will be easy to transfer it to the oven

What Not to Do:
Don't Use an Inactive Starter: If your starter isn’t bubbly, the dough won’t rise well and will lack that lovely sourdough tang.

Avoid Over-Kneading: Unlike traditional yeast doughs, sourdough pizza dough needs less kneading. Overworking it can result in a tough texture.

Don’t Skip the Preheat: Not preheating your pizza stone or steel will result in a soggy bottom crust.

Avoid Too Much Flour: Adding too much flour while shaping the dough will make it dense and tough. Work with the dough’s natural stickiness.

Don’t Overload with Toppings: Piling on too many toppings will make the pizza heavy and soggy. Less is more when it comes to pizza.

By keeping these points in mind, you can make a sourdough pizza that's crispy on the outside, soft on the inside, and full of flavor!