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This is a varsity-level take on the classic pizza dough recipe from Roberta’s in Brooklyn, using sourdough starter to help the dough rise — and give it great taste. If you feed your starter regularly, you can use it in this recipe right out of the crock in which you store it. But if not, give the starter a feed of flour and water a few hours before you mix up the dough. (If you need to start a starter, add a week or so to the process.) “It’s a little more complicated” than a regular dough, said Anthony Falco, who runs the pizza operations at Roberta’s, “but, oh boy, the end result is worth it.”

• 5 cups/500 grams 00 flour
• 2 1/2 teaspoons/15 grams kosher salt
• 2 1/2 teaspoons/7.5 grams instant dry yeast
• 1 tablespoon/15 grams extra-virgin olive oil
• 1/4 cup plus 2 tablespoons/90 grams sourdough starter, “fed”

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