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In a medium mixing bowl, combine the starter, warm water, flour, and salt to form a rough dough. Cover and let rest for 30 minutes.
After 30 minutes, perform the first set of pulls and folds. Let rest for another 30 minutes.
Repeat the folds once more. Let rest for 30 minutes.
Perform the final folds and leave the dough to rise for 2.5-3 hours, or until doubled in size.
Divide the dough into two balls. Let rest for 10 minutes, then stretch into rounds on floured pans.
Preheat the oven to 425°F (220°C) for convection (450°F / 240°C for conventional).
Add toppings and bake for 12-15 minutes, or 15-18 minutes from a cold start, until golden and crispy.