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 well incorporated into the water. The mixture should look milky and slightly bubbly.

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 until a shaggy dough forms. It doesn’t need to be perfectly smooth at this stage, just ensure all the flour is hydrated.

3. Incorporate Olive Oil and Knead: Drizzle the tablespoon of olive oil over the shaggy dough. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes. The dough will start sticky but will become smoother and more elastic as you knead. You’re looking for a dough that springs back slightly when poked.

4. First Rise (Bulk Fermentation): Lightly grease a clean bowl with a little olive oil. Place the kneaded dough in the bowl, turning it once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 2-4 hours, or until it has noticeably increased in size (about 50-75%). Alternatively, for a deeper flavor, you can cold proof it in the refrigerator overnight (8-24 hours).

5. Divide and Shape (Optional): If making smaller pizzas, gently divide the dough into two equal portions. Lightly flour your work surface and gently press or stretch each portion into your desired pizza shape. Avoid overworking the dough, which can make it tough.

6. Preheat Oven and Pizza Stone/Steel: While shaping your dough, preheat your oven to its highest setting (usually 475-500 F or 245-260 C) with a pizza stone or steel inside for at least 30-60 minutes. This is crucial for a crispy crust.

7. Top and Bake: Carefully transfer your shaped dough to a piece of parchment paper or a lightly floured pizza peel. Add your favorite sauce, cheese, and toppings. Slide the pizza onto the preheated stone/steel in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.

8. Cool and Serve: Remove the pizza from the oven and let it cool for a minute or two on a wire rack before slicing and serving. This helps the cheese set and prevents the crust from becoming soggy.