1. Feed the sourdough starter until doubled and bubbly.

2. In a bowl combine starter, warm water and olive oil.

3. Stir in flour and salt until a rough dough forms, then knead or perform stretch-and-folds until smooth.

4. Cover and ferment at room temperature for 4–6 hours until the dough is bubbly.

5. Line a 9×13-inch pan with parchment, drizzle oil and press dough to fit.

6. Rest dough 30–45 minutes.

7. Preheat oven to 425°F (220°C) and par-bake crust for 8–10 minutes.

8. Spread sauce over crust, then top with cheese and desired toppings.

9. Bake 12–15 minutes until cheese bubbles and edges are golden.

10. Cool 10 minutes, garnish with herbs and cut into squares.

11. Pack cooled squares for lunchboxes or serve warm or at room temperature.