1 full cup beaten-down stiff whole-wheat sourdough starter
1/4 cup water
1 teaspoon kosher salt
~1 cup white flour
1 Tablespoon olive oil
Knead everything together for ten minutes, then divide into two (for medium-smallish pizzas, what I think of as homemade standard size). Put them under plastic wrap in the fridge until you're ready to use them; then gently stretch out on a floured board, top, and bake at the highest heat your oven can manage (here, that's 550 degrees F, with a preheated pizza stone on the middle shelf, and it takes about 12-15 minutes per pizza).
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