In a large bowl, mix the flour and water until no dry flour remains.

Let the mixture rest for 30 minutes (autolyse).

Add the sourdough starter and salt, mixing until well combined.

Knead the dough for 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl and cover with a damp cloth.

Allow the dough to ferment at room temperature for 2-3 hours, stretching and folding every 30 minutes.

After the bulk fermentation, divide the dough into two equal portions.

Shape each portion into a tight ball and place them in lightly floured containers.

Refrigerate the dough for at least 12 hours (up to 72 hours) for cold fermentation.

When ready, preheat your oven to its highest setting and prepare your toppings.