Stir your sourdough starter before measuring 1 cup (227 g) into the bowl of your stand mixer (note-- this is the best time to feed remaining sourdough starter)
Add water, flour, salt and instant yeast.
Mix to combine then knead with the dough hook attachment until dough wraps itself around the hook and cleans the side of the bowl.
Place the dough in a greassed container, cover and let rise until double in bulk. About 2-4 hours.
Place the dough in a 14-inch round pizza pan or an 18x13 half sheet pan.
Press the dough out to the edges of the pan, if it starts to snap back, give it another 15-minute rest before continuing.
Cover the pan and let dough rise until it is as thick as you like.
Towards the end of the rise, preheat oven to 450°F.
Sauce and top as you like, but do not add the cheese yet.
Bake for 10 minutes before removing from the oven and adding the cheese.
Return to the oven and bake for 5-7 more minutes until the cheese is melted.
Leftover pizza can be stored in the refrigerator for up to 5 days.
Enjoy!