Make the pizza dough:

1. Combine the warm water and sourdough starter in a large mixing bowl.
2. Mix in 2 cups flour. The dough should be very wet and sticky.
3. Stir in the melted butter and salt.
4. Add more flour, ½ cup at a time. Mix in mixer with dough hook until the dough forms a ball and pulls away from the bowl cleanly.
5. Knead 10 minutes. It should be smooth and firm when you’re done kneading, and you should be able to pick it up without it sticking to your hands.
6. Transfer to a greased bowl to rise.
7. Cover the bowl and allow to rise about 8 hours, until about doubled.
8. Use immediately, refrigerate for up to 48 hours, or freeze for up to 2 weeks.

Make the pizza sauce:

1. Combine all ingredients in a blender and blend until smooth.
2. Pour blended sauce into a large pot and bring to a simmer.
3. Simmer, stirring frequently, until sauce reaches desired consistency (I like mine thick, so I simmer about 5-7 minutes, until it coats the back of the spoon).

Make the pizza:

1. Preheat the oven to 425°F.
2. Grease a sheet pan, then gently stretch and shape the dough over the whole sheet pan.
3. Brush with olive oil, then sprinkle with basil, garlic powder, and salt.
4. Bake 10 minutes until puffy and cooked through, then remove from the oven.
5. Spread sauce on pizza, then top as desired.
6. Bake an additional 8-10 minutes until cheese is melted and slightly browned, rest 2-3 minutes, then serve.