In a stand mixer fitted with a dough hook, combine the sourdough starter, lukewarm water, flours, pizza dough flavor (if using), olive oil, and kosher salt.

Knead the mixture on low speed until the dough forms a cohesive ball, about 5 to 10 minutes.

Cover the dough with plastic wrap or a clean kitchen towel and let it bulk ferment at room temperature for about 3 hours, performing a set of stretches and folds every 30 minutes.

Turn the dough onto a lightly floured surface and divide it into equal pieces, shaping each piece into a ball.

Place the dough balls into a lightly oiled container, cover it, and let the dough rise in the fridge overnight.

Preheat your pizza oven to 900°F or a conventional oven to 550°F.

Remove the dough balls from the fridge and stretch one ball on a floured surface to your desired size.

Add your favorite pizza sauce and toppings without overloading the pizza.

Bake in the preheated oven for about 2 minutes in a pizza oven or 5-7 minutes in a conventional oven.

Once the crust is golden and crispy, take it out, let it cool for a minute, slice, and enjoy.