1. Combine 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 your dough.

2. Add Flour and Salt: Add the flour and salt to the starter mixture. Use a sturdy spoon or your hands to mix until a shaggy dough forms and no dry flour remains. It will look a bit rough and sticky at this stage.

3. Incorporate Olive Oil and Knead Briefly: Drizzle the tablespoon of olive oil over the dough. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes. The dough should become smoother and more cohesive, though it doesn’t need to be perfectly smooth. You’re aiming for the ingredients to be well combined and for the dough to start developing some elasticity.

4. First Rise (Bulk Fermentation): Lightly grease your mixing bowl with a little olive oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise at room temperature (ideally 70-75 F / 21-24 C) for 4-8 hours. The dough should visibly increase in size, becoming puffy and bubbly. The exact time will depend on the warmth of your kitchen and the strength of your starter.

5. Divide and Shape (or Cold Proof): Once the dough has risen, gently turn it out onto a lightly floured surface. Divide the dough into 2-3 equal portions, depending on your desired pizza size. Gently shape each portion into a tight ball. At this point, you can either proceed to make pizza immediately (allowing the dough balls to rest for 30 minutes) or place them in individual lightly oiled containers or zip-top bags and refrigerate for a cold proof.

6. Cold Proof (Optional): For enhanced flavor and easier handling, refrigerate the dough balls for 12-24 hours. This slow fermentation develops a more complex taste and a better texture. When you’re ready to make pizza, remove the dough from the refrigerator 1-2 hours before shaping to allow it to come to room temperature. This makes it much more pliable and easier to stretch.