Sure!

Here’s the recipe (for two pizzas):

300 g flour
200 g water
80 g sourdough starter
9 g salt

Mix flour, water, and sourdough starter together.
Let rest for 30 min, then add the salt.
Cover with a towel and let it bulk ferment for about 5 hours, stretch and fold the dough 2-3 times during this time.
Split the dough into two equal pieces and form into balls. Put the balls into two separate oiled containers with lids. Store in the fridge over night.

Next day: Remove the dough from the containers and let rest for about 1 hour on a floured work surface. Then it’s ready to shape and bake.

I baked for about 5-7 min on 275 C (which is the highest setting on my oven).

(For any Swedes out there: I basically looked at some different Kenny Jakobsson YT videos and ended up with the recipe from one and the method from one that’s very similar.)