1. In a large bowl, mix sourdough starter or discard with warm water and olive oil until combined.

2. Stir in flour, salt, and sugar until a shaggy dough forms, then knead until smooth and elastic.

3. Cover dough and let rest for 6-8 hours at room temperature or refrigerate overnight for cold fermentation.

4. Dust work surface with flour, divide dough into 12-16 pieces, shape into balls, then flatten to 3-inch rounds.

5. Preheat oven to 450°F (230°C) with a baking stone or sheet inside.

6. Place rounds on parchment-lined sheet or preheated stone and bake for 5-6 minutes to set the crust.

7. Remove partially baked crusts, spread sauce, sprinkle cheese and toppings, and finish with herbs.

8. Return to oven and bake 8-10 minutes until cheese bubbles and edges are golden.

9. Transfer to a wire rack to cool briefly and serve warm or keep in a low oven until ready to serve.