In a medium bowl, whisk together the starter, water, and olive oil.

Add the flour and salt and stir to thoroughly combine. The dough will feel soft and sticky but that is exactly how it should be.

Cover the bowl with a cling wrap (or a shower cap) and a kitchen towel and rest for 30 minutes.

Wet your hand with a little water, scoop your hand underneath the dough, and gently grasp one side of the dough. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough 6 or so more times.

Flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl.

Repeat this process 3 more times: Rest the dough for another 30 minutes, then stretch and fold again exactly the same as before.

Cover once more and ferment for 4 hours at room temperature.

Lightly flour a work surface and turn out the dough. Divide the dough evenly into three 8½ oz (240g) rounds.

Tightly coat the inside of 3 one pint storage containers with oil and place a dough ball seam-side down into each one. Cover with lids.

Refrigerate for at least 24 hours before using.

To make pizza, remove the dough from the refrigerator and place it on a well-floured piece of parchment paper.

Gently flatten and stretch the dough into a thin circle about 10 inches (25cm).

Add pizza sauce, cheese, and desired toppings.

Bake at 550°F (288°C) for only 8-10 minutes.