1. Combine the Wet Ingredients: In a large mixing bowl, combine your active sourdough starter, olive oil, and optional sugar. Stir them together until well combined. The mixture should be bubbly from the starter.

2. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. If the dough seems too dry, add warm water one tablespoon at a time until it just comes together.

3. Knead the Dough Briefly: Turn the dough out onto a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky. Avoid over-kneading, as this is a quick dough.

4. Prepare for Baking: Lightly grease a pizza pan or baking sheet with olive oil. You can also use parchment paper for easy transfer.

5. Shape the Pizza Base: Using your hands or a rolling pin, stretch or roll the dough into a thin, round shape, about 12-14 inches in diameter. Aim for an even thickness to ensure uniform cooking. Transfer the shaped dough to your prepared pizza pan.

6. Pre-bake the Crust (Optional but Recommended): For an extra crispy crust, preheat your oven to 450 F (230 C). Bake the plain pizza base for 5-7 minutes until it’s slightly puffed and lightly golden. This step prevents a soggy bottom once toppings are added.

7. Add Toppings and Finish Baking: Remove the pre-baked crust from the oven. Add your desired sauce, cheese, and other toppings. Return the pizza to the oven and bake for another 7-10 minutes, or until the cheese is melted and bubbly, and the crust is golden brown and cooked through.

8. Cool and Serve: Carefully remove the pizza from the oven. Let it cool for a few minutes before slicing and serving. This helps the cheese set and prevents burns.