Sourdough Pizza Crust

Divide the dough into four pieces and pre-shape it - Using a kitchen scale for accuracy, divide the dough into four equal pieces. Braid each of the pieces and then fold the edges under to create surface tension. (see Note** below for link to explicit instructions from an expert - clearly I am not one.) Cover and let rest for no less than 30 minutes.
Stretch the dough and lay it out on baking sheets - Sprinkle corn meal on your baking sheets (you'll need two baking sheets - two crusts per sheet). Take each ball of dough and stretch into a rectangle, then lay out on the baking sheet. Drizzle with a bit of olive oil.
Coax into shape - Push and prod the dough into shape, then smooth it with your hands. It may bounce back at first. If it does, take a little break and come back to it and try again until it behaves.
Let the dough rest and pre-heat the oven - Cover the dough and let it rest until it's a bit puffy, about an hour. Preheat your oven to 450℉, convection bake setting.
Parbake - Situate your oven racks in the center of the oven, placing one baking sheet on each rack. Bake for 4 minutes, then rotate and swap the sheets out to the other rack for even cooking. Bake for 3 minutes longer.
Freeze or use immediately - At this point you can let the crusts cool, then freeze them for future use, or you can just use them right away. When ready to bake, cover them with your favorite toppings and bake at 500℉, convection bake setting, for 8 minutes.

* I use The Clever Carrot's recipe for Artisan Sourdough Bread with All-Purpose Flour recipe, modified by replacing 20 grams of the water with olive oil, which makes the dough richer and more supple.

** There are great pre-shaping videos on YouTube. Check out this one from the Bread Code.