In a large mixing bowl, combine the flour, salt, sugar, garlic powder, and oregano. Mix well to combine the dry ingredients.

Add the sourdough starter and warm water to the dry ingredients. Stir until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Once the dough has risen, punch it down and divide it into two equal portions for two pizzas. Roll out one portion on a floured surface to your desired thinness (about 1/4 inch thick).

Carefully transfer the rolled-out dough to a piece of parchment paper for easy handling. Add a drizzle of olive oil on top and spread it evenly.

Spread 1/2 cup of pizza sauce over the dough, leaving a small border around the edges. Sprinkle 1 cup of shredded mozzarella cheese on top, followed by your choice of toppings.

Using a pizza peel or the back of a baking sheet, transfer the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.

Remove the pizza from the oven and let it cool for a few minutes before slicing. Repeat the process with the second portion of dough.