Combine 1/4 cup of your sourdough start with two cups of flour, 1 1/2 cups of water, and 1 teaspoon of salt.

Leave in a glass bowl on your counter (if it's a cold winter's night, you may want to leave it close to a heat source) for 16-17 hours covered with plastic wrap. I have used the dough after about 12 hours, and I really don't notice a difference, but may be it's less sour. It will look similar to a sponge, like the picture below, with all of those nice bubbles after the massive hours.

After the 16-17 hours, add the olive oil, mixing it in your bowl. Add the additional flour, stirring in 1/4 cup at a time, until your dough is no longer sticky.

Cover your dough, and let the dough rest in a warm area for one hour.

After the hour, if you are using a baking stone place it in the oven at 500 degree for twenty minutes. If you are using a regular baking pan, you can place it in the oven, too, but the heat doesn't keep as long, and you may need to bake your pizza longer.

While your baking stone is heating up, place your dough on a floured surface, divide into two balls, and roll out two pizza crusts.

Take out the baking stone after twenty minutes, and carefully place your dough on the baking stone. Top with your favorite sauce (see pesto recipe below), veggies, meat, and/or cheese.

Cover the edge of your crust with additional olive oil for a softer crust, otherwise the exposed parts of the crust can dry quickly.

Turn down the oven to 425, and bake for 12 minutes, checking after 10 minutes. When your cheese is slightly browning, the pizza is done.