1Stir and measure your starter into a large bowl. Add the remaining ingredients along with 1/2 cup warm water, holding some of the flour back just in case, and knead by hand or with the dough hook attachment of your stand mixer for about 8 minutes, or until smooth and elastic. Place it back in the bowl (if it's not there already), cover with a tea towel and let rise for a couple hours, or until doubled in bulk. (This will take slightly longer than traditional dough, but the added yeast will help give it a boost.)
3Divide the dough in half and shape into two pizza crusts on oiled baking sheets. Let it rest for another hour or so, and at some point preheat the oven to 450°F (or fire up your pizza oven, if you're lucky enough to have one), and prep your toppings.
5Spread your dough with pizza sauce, pesto, or whatever you like, top with your desired toppings, scatter with grated mozzarella, and bake for 10-15 minutes, or until bubbly and golden. Makes two large pizzas, or 6-8 small ones.