Add dry ingredients to large mixing bowl, mix. Add oil and sourdough, mix, add about 3-1/4 C of the water, mix using dough whisk until it all comes together and flour is mixed in off bottom of bowl. Add small amounts of remaining water if necessary.
Cover with plastic wrap, let rise (up to a few hours if needed).
Punch the dough down. Place hand in the center of the risen dough and press down gently about halfway.
Take 1/5 of dough out and begin working the dough into a ball and then pulling apart and remaking into ball. Add a splash of vegetable oil to dough ball to make it easier to work with and not stick to your hands.
After dough is elastic, place dough ball onto a sheet of parchment paper. Press dough out with hands to form a pizza crust. A rolling pin can also be used. Press/roll dough until it is about 1/8"-1/4" thick, depending on your preference.
Once dough is pressed/rolled out, bake at 350 degrees for 10 minutes. Remove from oven
Your sourdough pizza crust is ready to bake. Add desired pizza toppings
Bake at 425 degrees for 8-10 minutes.
Place pizza on middle rack. Do not place on top rack or bottom rack. Bread Flour: You can use bread flour as part of the flour base for this recipe. I would use 3 cups of bread flour and 3 cups of all purpose flour. Whole Wheat: I have not tested whole wheat flour for this recipe. But I have used it in the past and as a general rule of thumb it is a bit thicker to add it in. So if you would like to try it, maybe think about adding in a tablespoon and seeing how it works before you replace cups. Again, I have not tested whole wheat flour in this recipe