1. Let the dough sit out on your counter our of the the container for 20-30 minutes.  Shape it into a circle gently to start the pizza shape. No flour is needed yet.  After this pre heat your oven to 500F or if using a pizza oven around 850F.

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2. Take a dinner plate or sheet pan and fill it with flour, either semolina or bread flour works best.  We prefer semolina flour though.  Pick up the dough and put i in the flour and coat it just enough to make it not so sticky. Then sprinkle some flour on your counter and place the pizza on it.  Now gently push the dough starting in the center towards the outside.  You want to stretch the dough without popping the bubbles in the future crust spot.  You can also pick up the dough and stretch it with your hands or even hold the dough and let gravity stretch it by just letting it droop down towards the counter. Once you get it to about 10" wide you can place the dough back on the counter.​​

3. Some tips:  If the dough rips, just stop stretching it and pinch the rip back together. Then continue but just be easy around the tear.  If the dough is shrinking, just take a break for 3-5 minutes and start again.  The dough will relax and be nice and stretchy again.

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4. No its time for your toppings!  I recommend to be easy on the sauce.  Its better because with too much sauce the dough has a hard time cooking, and can be soggy.  Best is to just buy a can of San Marzano tomatoes and break up the big chucks into smaller chunks and add salt and garlic.  This part you want to be quick with so the pizza doesn't get stuck to the counter, if that happens, just add more flour next time underneath.

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5.  Once your masterpiece is ready, its time to put it in the oven on a hot stone/cast iron pan.  This part is crucial to sourdough especially.  The direct heat quickly rises the dough to make it soft and fluffy.  This is also tricky and may take some practice.  I recommend  using a pizza peel and pick up the bottom edge of the pizza and quickly slide the peel underneath the pizza. The slide it off onto the hot stone/cast iron. Flour is your friend here and semolina works great for this method.​

6.  Now bake the pizza until the crust is dark and the pizza is bubbly and cheese is toasted and melty.  You can remove the pizza with the same peel you put it in the oven with.  This pizza is not the magic pizza that cooks in 1 or 2 minutes.  This dough contains a lot of water which takes time to evaporate in the oven.  Your more looking for 5-8 minutes, but maybe longer.  Just wait until the crust is turning brown or even burning a little and then take it out.  I promise you will like it.

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7. Now just show everyone how awesome you are at making pizza cut that pie and serve it fresh. Enjoy!