1. In a bowl mix starter and warm water until combined

2. Add flour and salt and mix until no dry bits remain then rest 30 minutes

3. Drizzle in olive oil and perform stretch and fold until incorporated

4. Cover and bulk ferment 4 to 6 hours, folding every 30 minutes for first 2 hours

5. Preheat oven to 450°F (230°C) and line a sheet with parchment and oil

6. Turn dough onto oiled surface, pat into 1/2 inch thick rectangle and cut into 2-inch squares

7. Arrange squares on sheet, rest 30–45 minutes for second rise

8. Press dimples into each square, add sauce, cheese, and toppings

9. Bake 14–18 minutes until edges are golden and bottoms crisp

10. Cool on a wire rack briefly and brush with olive oil before serving