Ensure your sourdough starter is active and fed. It should have doubled in size and be bubbly and float in water before starting the recipe. This usually means feeding it 4-12 hours prior.

In a large mixing bowl, combine the warm water and active sourdough starter. Stir gently until the starter is mostly dissolved.

Add the bread flour to the bowl. Mix with a spoon or your hands until no dry flour remains and a shaggy dough forms. Do not knead at this stage.

Cover the bowl with a damp cloth or plastic wrap and let it rest for 30-60 minutes. This 'autolyse' step allows the flour to fully hydrate and gluten to begin developing.

After the autolyse, sprinkle the fine sea salt over the dough. Dimple the salt into the dough with wet fingers, then gently fold and squeeze the dough to evenly distribute the salt. The dough will feel sticky.

Lightly wet your hands. Grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat this process 3-4 more times until you've gone all the way around. Cover and let rest for 30 minutes.

Perform 3-4 more sets of stretch and folds, spaced 30-45 minutes apart, over a total bulk fermentation period of 4-6 hours at room temperature (around 72-76°F / 22-24°C). The dough should become smoother, more elastic, and increase in volume by about 20-30%.

Lightly flour your work surface or grease it with a little olive oil. Gently tip the dough out of the bowl. Divide the dough into two equal pieces using a dough scraper.

Working with one piece at a time, gently shape each into a taut ball by tucking the edges underneath. Avoid deflating the dough too much. Cover the dough balls loosely with plastic wrap or a damp cloth and let them rest on the counter for 15-20 minutes. This allows the gluten to relax.

Lightly oil two separate containers or bowls. Transfer each dough ball into its own container, turning it once to coat with oil. Cover tightly with a lid or plastic wrap.

Place the covered dough balls in the refrigerator for at least 12 hours, and up to 48 hours. This cold proof significantly develops flavor and makes the dough easier to handle.

At least one hour before baking, place a pizza stone or baking steel on the middle rack of your oven. Preheat the oven to its highest temperature (usually 500-550°F / 260-290°C). Allow it to preheat for a full hour to ensure the stone/steel is very hot.

Remove one dough ball from the refrigerator. On a lightly floured surface (or using semolina for less sticking), gently press and stretch the dough into your desired pizza shape, usually a 10-12 inch round. Start from the center and work your way out, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if possible, as it can de-gas the dough too much.

Transfer the shaped dough onto a pizza peel dusted generously with semolina flour or regular flour. Quickly add your desired toppings.

Carefully slide the topped pizza onto the preheated pizza stone/steel in the oven. Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly caramelized. Cooking time will vary based on oven temperature and toppings.

Remove the pizza from the oven with the peel and transfer it to a cutting board. Let it cool for a minute or two before slicing and serving. Repeat for the second pizza.