Prepare a rimmed baking sheet by lining it with parchment paper and sprinkling it with cornmeal.

In the bowl of your electric mixer, combine the sourdough starter and water together.

Add in the flour and salt and mix until just combined.

While the mixer is still mixing, slowly drizzle in the olive oil.

Switch to the dough hook of your mixer and knead for 7 minutes on low. (You can also place the dough on the counter and knead by hand if that is your thing).

Separate the dough into equal portions (depending on how many pizzas you are making and what size you want them to be. You can make 1 big, 2 medium, or 4 individual pizzas.)

Roll each portion into a ball and flatted a bit.

Place each portion on the prepared baking sheet, sprinkle the tops with cornmeal and wrap in plastic wrap.

Let rest at room temperature (around 70-75 degrees F) for 1 hour 30 minutes.

Preheat the oven to 450 F.

Roll each ball out to the desired size and shape.

Top with your desired sauce, toppings and cheese.

Bake for 12-17 minutes, or until the crust is becoming golden and the cheese is melted.

Enjoy!