Mix water with starter, then add to the flour.

Mix until combined, leave in a covered bowl for an hour

Add salt and a tad of water to help mix in. Knead for 2 minutes, into a smooth ball

Place in a container for bulk fermentation. Do 3 sets of folds with 45min intervals. Leave for another 2-3h until volume increased, puffy and airy.

Punch it down and divide in half(for 2 pizzas). Form into balls and place in separate greased containers

If baking the same day, leave for 30 minutes before baking.
Otherwise leave in the fridge 2-3days To slow ferment. And take out an hour before baking

Preheat the oven to the max on the grill setting
Bake for 10ish minutes lowering the temperature a bit