1. Combine the Starter and Water: In a large mixing bowl, gently whisk together your active sourdough starter and the warm water until the starter is mostly dissolved and the mixture is cloudy. This ensures even distribution of the starter throughout the dough.

2. Add Flour and Salt: Add the all-purpose flour and fine sea salt to the bowl. Use a wooden spoon or your hands to mix everything together until a shaggy dough forms and there are no dry spots of flour remaining. It will look a bit rough and uneven at this stage.

3. Initial Kneading and Rest (Autolyse): Turn the dough out onto a lightly floured surface. Knead for about 2-3 minutes, just until the ingredients are well combined. It won’t be smooth yet. Form it into a ball, cover it with the bowl, and let it rest for 20-30 minutes. This resting period, called autolyse, allows the flour to fully hydrate, making the dough easier to work with.

4. Incorporate Olive Oil and Final Kneading: After the rest, flatten the dough slightly and drizzle the tablespoon of olive oil over it. Knead the dough for 5-7 minutes until it becomes smooth, elastic, and passes the “windowpane test” (you should be able to stretch a small piece thin enough to see light through it without tearing). If it’s too sticky, lightly flour your hands, not the surface.

5. Bulk Fermentation: Form the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it ferment 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 place it in the refrigerator for 12-24 hours for a slower, colder fermentation, which develops more flavor.

6. Divide and Shape: Gently turn the dough out onto a lightly floured surface. Divide it into two equal portions for two medium pizzas. Gently shape each portion into a tight ball by pulling the edges underneath. Place the dough balls on a lightly floured baking sheet, cover loosely with plastic wrap, and let them proof at room temperature for 1-2 hours before stretching and baking. They should feel puffy and soft.

7. Preheat and Stretch: About 30-60 minutes before baking, preheat your oven to its highest setting (usually 500-550 F / 260-290 C) with a pizza stone or steel inside. Once ready, gently stretch each dough ball into your desired pizza shape on a lightly floured surface or directly on parchment paper for easy transfer. Avoid using a rolling pin, as it can press out too much air.

8. Top and Bake: Transfer the stretched dough to a pizza peel dusted with semolina or flour (or keep it on parchment paper). Add your favorite sauce, cheese, and toppings. Slide the pizza onto the hot pizza stone or steel and bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.