Yields 2 30cm pizzas

Refresh your sourdough with 150 grams of warm water and 150 grams of bread flour, mix thoroughly Lett rest for 12 hours

After the dough has rest for 12 hours at the remaining water and mix throughly

Add the remaining flour and salt

Knead until you obtain a smooth but strong dough

Divide the dough into two parts and put them in lightly oiled bowls, and let rest for 30 minutes

stretched in a floured board, cover with topings of your choice and bake at 250 ° C for 15 to 20 minutes