1. 1. Combine Starter and Water: In a large mixing bowl, combine the active sourdough starter with the warm water. Use a whisk or a fork to mix until the starter is mostly dissolved and the mixture is cloudy.

2. 2. Add Flour and Salt: Add the flour and salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry streaks of flour remain.

3. 3. Initial Rest (Autolyse): Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 20-30 minutes. This resting period allows the flour to fully hydrate, making the dough easier to work with and improving its elasticity.

4. 4. Incorporate Olive Oil and Knead: After the rest, add the tablespoon of olive oil to the dough. Knead the dough in the bowl or on a lightly floured surface for about 5-7 minutes. The dough will start sticky but will become smoother and more elastic as you knead.

5. 5. Bulk Fermentation: Lightly grease a clean bowl with olive oil. Transfer the kneaded dough to the greased bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a lid. Let the dough rise at room temperature (around 70-75 F / 21-24 C) for 4-6 hours, or until it has visibly increased in size by about 50-75% and looks bubbly. Alternatively, you can refrigerate it overnight for 8-12 hours for a slower, more flavorful fermentation.

6. 6. Divide and Shape: Gently turn the dough out onto a lightly floured surface. Avoid deflating it too much. Divide the dough into two equal portions for two medium pizzas. Gently shape each portion into a round ball by tucking the edges underneath.

7. 7. Final Rest: Place the dough balls on a lightly floured baking sheet, cover them loosely with plastic wrap or a clean towel, and let them rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to stretch.

8. 8. Stretch and Bake: Preheat your oven to its highest setting (usually 475-500 F / 245-260 C) with a pizza stone or steel inside for at least 30-60 minutes. Gently stretch each dough ball into your desired pizza shape and thickness. Add your favorite toppings and bake on the preheated stone or steel for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly.