Combine the active sourdough starter, lukewarm water, and olive oil (if using) in a large mixing bowl. Stir to incorporate.

Gradually add the all-purpose flour and salt to the bowl. Use a wooden spoon or your hands to mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rest in a warm place for 4 to 6 hours or until it doubles in size.

Once risen, punch down the dough and transfer it to a floured surface. Divide it into 2 equal portions for two medium pizzas or keep it whole for one large pizza.

Let the dough rest for another hour to relax the gluten and make it easier to shape (this step is optional).

Preheat the oven to 475°F (245°C) with a pizza stone or baking tray inside.

Using your hands, stretch and shape the dough into your desired pizza shape and thickness.

Load up your pizza with your favorite sauces, cheeses, and toppings.

Transfer your pizza onto the preheated stone or tray and bake for about 10-12 minutes or until the crust is golden and crispy.