In a large mixing bowl, add sourdough starter, all-purpose flour, and water. Whisk to combine until there are no dry flour particles visible. Cover the bowl and let the dough rest for 30 minutes. This technique is called autolyse.

Add salt and ½ tablespoon olive oil and fold the dough for a few seconds to combine. Salt slows down yeast growth in the fermentation process, so it is recommended to incorporate it in later. Adding oil helps ease off the dough stickiness.

Apply some water on your hands and stretch and fold the dough by folding the edges over to the centre, one edge at a time. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold the 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.

Repeat the last step twice (stretch and fold followed by 30 minute rest). After the last 30 minute rest, the dough should almost double in size. The stretch and fold technique helps dough build gluten strength without kneading. This technique is very useful when handling high hydration dough over 70% (water to flour ratio).

Transfer dough to a floured surface and sprinkle dough with a little flour. Divide the dough in half and shape each half into a tight ball by folding the edges over to the centre. Stretch the dough a little and fold the 4 sides to the centre like wrapping a present. Turn the dough over and use your bench scraper to push the dough back and forth to create a tight ball. Repeat this motion until the surface of the dough appears tight.

Place the 2 dough balls a few inches apart in a lightly oiled airtight container.

Brush the remaining olive oil over the surface of the dough balls to prevent them from drying out. Close the container and place in the refrigerator overnight for 8 to 12 hours or up to 3 days until ready to make your pizza.

Preheat oven to 550 F.

Take out the pizza dough out of the refrigerator and transfer it onto a floured surface. It is unnecessary to bring the pizza dough to room temperature before cooking. Cold dough is much easier to handle and be shaped into pizza.

Gently press the pizza dough with your fingers into an 8" circle. Sprinkle some flour if needed to prevent stickiness. Transfer to a pizza stone and add pizza sauce and toppings. Bake until the top is blistered, about 5-6 minutes.