For our pizza dough we use a mother starter made from water & spelt flour. Then we take about a cup of it and add it to a bowl. We add more flour and water to the starter (called a feeding). Then to the pizza dough I add salt, about 2tb olive oil, 1/4c hot water and 1c flour. We knead until our dough is sticking together then form it into a ball and cover with olive oil. You can also use a towel to cover the bowl and let the ball sit for 1-12h or until supper.
Rollout the crust and shape it how you wish, then I like to pre-bake it while I pre-cook veggies with spices. We like mushrooms with asparagus, today we also added tempeh, nutritional yeast, garlic powder and more, but you can add whatever you like. In this picture we use basil, tomatoes and vegan mozzarella. Now top the pizza and bake until crispy. I have enjoyed this easy method of pizza dough for many years since discovering the many benefits of fermented foods but have not yet found a gluten-free version so if you have one please send it our way, I would love to try it out!