In a large mixing bowl, combine your sourdough starter, flour, water, and salt. This is when you get out your favorite wheat mill and grind some of your own wheat. Adding a portion of fresh-milled flour to your recipe will add depth of flavor as well as an extra bit of nutrition. With the gut-healthy sourdough and added wheat, this pizza dough is leaps and bounds healthier than your favorite pizza delivery.

Use your hands to mix everything together until fully incorporated. It’ll be sticky, but resist the urge to add more flour—this dough is supposed to be a little unruly.

Cover the bowl and let it rest overnight at room temperature.

Wet your hands to prevent sticking.

Gently pull one side of the dough up and fold it over itself. Rotate the bowl and repeat on all four sides.

Cover the bowl and place it in the fridge for up to 36 hours.

Take the dough out of the fridge and let it rest for 30 minutes. Cold dough is stubborn, like a cat that doesn’t want to be picked up. Letting it warm up makes it much easier to stretch.

Generously flour your work surface. Divide the dough into four equal pieces. Shape each portion into a round ball and cover with a tea towel. Let them rest for 30 minutes to relax the gluten (and, let’s be honest, to build anticipation).

Take one dough ball and press it into an 8-inch circle with your hands, or use a rolling pin. You can also try tossing the pizza. If it keeps shrinking back, let it rest for a few minutes before trying again.

Turn on your oven’s broiler and heat a cast iron skillet (or a baking steel) over medium-high heat.

For the skillet: Carefully place the shaped dough into the hot skillet. Immediately add your sauce, cheese, and toppings. Add a sprinkle of garlic pizza seasoning (Parmesan garlic herb seasoning mix) for extra flavor. Cook for 5-6 minutes until the bottom of the crust is golden brown and slightly charred.

For the baking steel: Preheat your baking steel for 1 hour in the oven at 450 degrees. Place some cornmeal or flour on a pizza board or cutting board. Place your 8 inch round dough on the cornmeal and build your pizza with its toppings. Add a sprinkle of garlic pizza seasoning (Parmesan garlic herb seasoning mix). Slide your pizza off of the board directly onto the baking steel being careful not to touch the steel (it will be very hot). Bake for 7-10 minutes or until desired doneness.

Transfer the skillet to the oven’s broiler. Let the pizza bake for 2-4 minutes until the cheese is bubbling and golden (watch this closely). Remove, slice, and serve hot.