This is an easy recipe that you can make with or without your sourdough starter. This recipe makes 1 medium pizza with a hand tossed crust. You can double it or change the thickness of the crust as you like. So here is the basic recipe without the starter.

 Basic Recipe No Sourdough Starter 
Oven: 400 - 425 degrees F.
Bake: In 2 steps: 1 (first the plain crust about 7-10 minutes)
                            2 (bake again after the toppings are added)
Recipe:
260g water
303g hard white or hard red wheat
3g (heaping 1/4 tsp.) yeast
1/4 tsp salt

Directions:
Mix by hand on in the mixer with the paddle attachment until all of the flour is combined. 
At this point you can put it into the fridge overnight for the next day baking if you like. If you are having for dinner start this at least 3-4 hours before serving.
If you are baking the same day you are making the crust take the dough out of the bowl and place on the counter. With wet hands pick up the dough and let it stretch towards the counter and fold over the dough. Do this a couple of times. 
Lay the dough on the counter and cover with the bowl and let it sit for about 15 minutes. Repeat this stretch and fold until the dough starts to hold some shape. It may take an hour or so.
Once you have developed the gluten you need to place it in the pan, or on parchment paper on the pizza screen. Stretch out the dough taking your time to rest the dough between stretchers  if it will not stretch out. 
Once it is the size you want it put a bit of olive oil over the dough and cover it with a piece of plastic to raise. 

Overnight Dough
If you put the dough into the fridge overnight remove a couple of hours before needing to bake. Do the same stretch and fold method a few times. You do not need to wait between the stretch and folds. The dough will be ready to put into the pan or on the parchment paper. 

Focaccia bread are the pizzas of northern Italy they are usually baked in sheet pans and are around 1 inch thick. This is a high hydration dough that is usually topped with simple ingredients like onions, rosemary, and olives. You can top it with what ever you like. This recipe is from Peter Reinhart's "Whole Grain Breads" cookbook.

Ingredients:
4 c. hard red or hard white flour (510g)
1 1/4 tsp. salt (10g)
1 1/4 tsp. instant yeast (4g)
2 c. +2 T. water (482g) warm water
1 1/2 tsp. honey
1 1/2 T. olive oil (21g)

Directions:

1. Place all the ingredients in your mixing bowl except the olive oil. Mix for 2-3 minutes on low speed. The dough will be very sticky but smooth, if needed add a bit extra flour.
2. Now add the olive oil and mix another 15 seconds, long enough to just coat the dough. Let the dough rest for 5 minutes. At this point the dough should have some structure not batter like. If it is still too wet and feels like batter add more flour and mix again. The dough should pass the window pane test.
3. Prepare a 17 x 12 inch sheet pan by lining it with parchment paper and oiling it with 1 tablespoon of olive oil.
   
4. Grease your hands with olive oil and dump the dough onto the parchment paper in the pan and spread the dough out. It might be difficult to spread and will only cover about half the pan that is fine. Cover with plastic and let it sit overnight in the refrigerator. It will raise slightly overnight.
5. The next day remove the pan from the refrigerator about 4 hours before you plan to bake it. Remove the plastic and drizzle 1-2 tsp olive oil over the top. Now with your fingertips press out the dough, starting from the center of the pan moving out to all the corners. This will create dimples as you press. You may have to stop several times and let the dough rest about 10-20 minutes and continue stretching it out.
   
6. Once the dough is stretched out loosely cover the dough with plastic and let it rest at room temperature for about 2-3 hours depending on the room temperature. 
7. Prepare you toppings, Pre-heat the oven to 500 degrees. Once you have it in the oven reduce the temperature to 450 degrees and bake for 15 minutes. Add any cheeses at the last 3 minutes of baking
8. Remove from the oven and let it cool for a few minutes before slicing. If you want a crisp crust remove the parchment paper and put the slices on a screen to crisp up the bottom crust. If you like a soft crust leave it too cool on the parchment paper.

Naan is like pizza dough or a thick flour tortilla. One of the things I love about it is you can use your leftover sourdough starter to make it. This recipe comes from Peter Reinhart's book, "Whole Grain Breads". The recipe in the book does not use sourdough but here is how to use your starter.
Recipe (Whole Grain Breads)
3 1/2 c. Hard Red or White (454g)
1 1/8 tsp. salt (9g)
1 tsp.  instant yeast  (4g)
1 1/2 c. +2T  (369g) buttermilk  or soy milk, or water combination
2 T. butter melted (28g)

Example of how I used my Desum
Desum weight 463g at 75% hydration
To find out how much flour and water is in 463g this is what you do

463g Desum = 265g flour
1.75

465g Desem - 265g flour = 198g water
This piece of Desum is made up of 265g of flour and 198g of water

Adjusted Naam Recipe From Below
189g Hard White flour
9g salt
4g instant yeast
171g buttermilk
28g butter
Dough weight 684g divided by 8 = 108g ea

Directions
In mixer add flour, salt, yeast, melted butter, buttermilk or combination of water with the liquid. Put on the paddle attachment and mix on low speed until it comes together. Switch to the dough hook and kneed for about 3 minutes until it forms a ball. It will be slightly sticky, especially if you used your sour dough starter. If it's too wet, add a bit more flour about 1 tablespoon for now.

Take it out of the bowl and kneed a couple of times on the counter. Let it rest about 5 minutes on the counter. You can ferment it overnight if you like in a covered container. Since I used my sour dough starter I skipped this step and made them right away for dinner.

The recipe calls for the dough to be cut into 5 pieces. I find this is too large of a serving size for me. I divided the dough into 8 pieces (108g) each.

Roll each piece into a ball cover them with plastic to raise double in size. This was about 30 minutes, but if the dough was cold it will take longer.

Roll out to about 8 inches in diameter, and 1/4 inch thick. I rolled mine out on  individual pieces of plastic so I could pick them up and place them into the pan with ease.

I cooked mine in a large hot skillet on the stove top. They cook quickly about 3 minutes, on the stove. Flip them over and finish on the other side. You will know they are done when they start to caramelize with brown spots. Put them into the oven if you want to keep them warm before serving. These freeze very well, so I always keep a supply in the freezer for quick meals.