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For starter
1/4 cup starter
1/2 cup of water (potable, at room temperature)
1/2 cup flour type 00

For the dough
150 g of starter
350 ml of water (potable, room temperature) / 1.48 cups
550 g flour type 00 / 4 1/3 cups
9 g of salt / 1 tsp
2 tablespoons of olive oil

For the filling ( for 1 pizza)
Tomato sauce (I used the Barilla brand, with olives - I really like it)
Salt, paprika and oregano to taste
Gouga cheese 200 g
Mozzarella cheese 100 g
Parmesan cheese 20 g
Oregano and olive oil.

First step, feed the starter. Let it activate well. Then knead the dough by hand or with a stand mixer. Then leave the dough at room temperature for 4/5 hours, depending on the ambient temperature.
If you notice a slow growth of the dough, then leave the dough longer, even 8 hours or more.
While the dough is resting, you can make a few sets of stretches and folds.
After the dough has risen well, divide it into 4/5 pieces, form balls, cover with a towel and something plastic on top, for example a bag, and put in the fridge for 6/8 hours.
❗️You can skip the refrigerator step, just leave the balls at room temperature for about an hour. Then proceed to form the pizzas.
I really like cold fermentation, the dough becomes easier to digest and much more aromatic.
❗️Bake the dough first, because there is a risk of being left with a raw top, if you suddenly put your tomato sauce on it. After it browns a little (it can take 15 or 20 minutes, it depends on the oven) It is desirable to bake it at the maximum temperature of your oven.
After that, smear with sauce, and put the rest of the ingredients and bake until browned, another 15 minutes.
Serve with pleasure! I'm sure you won't go to the pizzeria again after eating your own pizza!