Blend together the dry ingredients in mixing bowl.
Pour in sourdough starter and olive oil and start machine; adding additional water and flour as needed.
Knead for approximately 6-8 minutes until dough is smooth and elastic.
Remove from bowl and form into 1 ball if baking pizza or 2 balls if grilling.
Place dough in bowl(s) that have been sprayed with non-stick, turning once to coat the top.
Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
DO NOT PUNCH DOWN DOUGH.
Dredge hands in flour and remove dough.
Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
Lay dough flat on lightly floured pizza peel (or inverted cookie sheet) and continue to work edges with fingers and stretching into a 14-inch round (or two smaller circles).
Assemble and bake the pizza according to your favorite recipe.
Pizza Margherita Recipe #236789.
Caramelized Onion and Gorgonzola Pizza Recipe #244305.