Dilute starter in water and mix the rest of the ingredients except oil until well blended. The dough should look sticky but firm.

Drizzle the oil on the dough and give it one last mix. This will prevent the dough sticking.

Flour a clean surface lightly and knead the dough by hand for 5-7 minutes. The dough should be easy to handle and have a smooth surface.

Roll into a ball and put in a lightly greased bowl and cover at room temperature for 2-4 hours. Dough should double in size.

Grease pizza stone/baking pan.

Cut the dough in half or 3rd depending on how thick/thin you prefer the crust.

Place the portioned dough in the middle of the stone and spread out to make the pizza shape. Try to make the crust the same thickness with outside slightly thicker

If the dough is hard to handle, let it sit for 5-15 min on the surface before continuing to form the shape.

Repeat the other portioned dough or store in plastic cover for later use.

Remove from the oven and add cheese. Bake for another 7-10 minutes depending on how crispy you like your pizza.