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In a bowl mix water + starter + flour. Cover and rest 35 min.
Add salt + olive oil and do a coil fold until the salt is fully incorporated. Cover and rest 35 min.
Do a second coil fold (total 2 coil folds), but this time keep folding multiple times in the same session until the dough tightens and you can’t fold it easily anymore.
Cover and let it rest for about 3 hours or until doubled (depends on room temp).
Transfer dough onto well-floured parchment paper and gently shape into a circle without deflating.
Dust the top very well with flour, cover 20 min, then gently stretch from the sides while keeping the air inside and lightly press only the center. Add tomato sauce, cheese, then finish with thyme + olive oil.
Preheat oven with tray inside for at least 30 minutes at maximum temperature. Slide pizza in using a peel or cardboard, bake 10 minutes exactly, then remove immediately so it doesn’t burn.