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Stir the water and starter in a large bowl.
Add the flour and olive oil. Mix well until full combined.
Allow dough to rest for 30 minutes
Add salt and mix in the salt thoroughly by hand.
Rest for another 30 minutes.
Set a timer for 30 minutes and do 4 sets of coil folds 30 minutes apart.
After the coil folds, drizzle olive oil in the bottom of the bowl and cover the dough for the bulk ferment. The dough should double in size in 2-5 hours.
After the dough has doubled, turn out onto floured surface and cut into 5 even pieces.
Form the dough pieces into balls and place them into ziplock bags that have been drizzled with olive oil.
You can use them straight away, place them in the refrigerate to continue fermenting for a couple days then cook them or store them in the freezer for up to 3 months.
Preheat oven to 450*
Roll out dough and place on parchment lined baking sheet
Add desired sauces, cheese and toppings.
Cook for 8-10 minutes or until golden brown and cooked through
If the cheese is not browning, you can broil the pizza for a few minutes.