In a large bowl, combine the sourdough starter, warm water, and olive oil.

Add the bread flour and salt. Mix until a shaggy dough forms.

Knead the dough for 8-10 minutes until smooth and elastic.

Cover the bowl and let the dough rest for 4 hours or until doubled in size.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Divide the dough into 8 equal portions.

Roll each portion into a small circle about ¼-inch thick.

Spoon pizza sauce onto one half of each dough circle.

Add mozzarella cheese, pepperoni, bell peppers, and mushrooms.

Sprinkle with Italian seasoning.

Fold the dough over the filling to create a pocket shape.

Press and seal the edges tightly using your fingers or a fork.

Place the pizza pockets on the prepared baking sheet.

Mix the melted butter, garlic powder, and parsley together.

Brush the tops of the pizza pockets with the garlic butter mixture.

Bake for 18-22 minutes or until golden brown.

For air fryer cooking, place the pizza pockets in a preheated 375°F air fryer and cook for 8-10 minutes, flipping halfway through. Let cool for 5 minutes before serving.