1. Combine Starter and Water: In a large mixing bowl, gently whisk together the active sourdough starter and warm water until the starter is mostly dissolved. This creates the foundation for your dough’s fermentation.

2. Add Flour and Salt: Add the bread flour and fine sea salt to the starter mixture. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry spots of flour remain. It will be sticky at this stage.

3. Rest (Autolyse): Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes. This “autolyse” step allows the flour to fully hydrate, making the dough easier to work with and improving its texture.

4. Incorporate Olive Oil and Knead: After resting, pour the olive oil over the dough. Gently fold and knead the dough in the bowl for about 5-7 minutes, until the oil is fully incorporated and the dough starts to become smoother and more elastic. You can use a series of “stretch and fold” motions, pulling the dough from one side, stretching it up, and folding it over itself, rotating the bowl as you go.

5. Bulk Fermentation with Folds: Cover the bowl again. Over the next 4-8 hours (depending on the warmth of your kitchen), perform a series of “stretch and folds” every 30-60 minutes for the first 2-3 hours. To do this, lightly wet your hands, grab a portion of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl and repeat 3-4 times. This builds strength in the dough. The dough should double in size and become bubbly.

6. Cold Fermentation (Optional but Recommended): Once the bulk fermentation is complete, gently transfer the dough to a lightly oiled container or bowl, cover it tightly, and refrigerate for 12-48 hours. This slow, cold fermentation develops deeper flavors and makes the dough easier to handle.

7. Shape and Bake: When ready to bake, remove the dough from the refrigerator at least 1-2 hours before shaping to allow it to come to room temperature. Gently divide the dough into desired portions (usually 2-3 pizzas). On a lightly floured surface, gently stretch or roll out each portion into your desired pizza shape. Top with your favorite ingredients and bake in a preheated oven (as hot as your oven can go, ideally 475-550F or 245-290C) on a pizza stone or steel for 10-15 minutes, until the crust is golden brown and the cheese is bubbly.