1 cup sourdough starter, unfed (straight from the fridge)
½ cup warm water (about 110˚ F)
1¼ cups all-purpose flour
1¼ cups bread flour
1 tsp. salt
½ tsp. instant (rapid rise) yeast
step 1: Show Images
Place the sourdough starter in a bowl. Add in the warm water, flours, salt and yeast. Stir together until a dough starts to come together. Knead until just barely sticky, adding more flour as needed 1 tablespoon at a time, until the dough is the desired texture. The dough should be smooth and somewhat elastic. Transfer the dough to a lightly oiled bowl and cover the bowl with plastic wrap. Let the dough rise until doubled in bulk (this may take 2-4 hours). Once the dough has doubled in size, gently deflate.* Transfer the dough to a floured work surface and roll the dough out into a 14-inch disc for a large pizza. Top as desired. Bake as directed (see this post for tips).
step 2: Show Images
*At this point, the dough can be frozen. Simply form into a ball, cover tightly with plastic wrap, and place in a freezer safe bag until ready to thaw and use. I like to thaw frozen dough in the fridge the day before I plan to use it.