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Add 125 grams of active bubbly starter and 300 grams of warm filtered water to a bowl, mix well.
Add 500 grams of unbleached flour and 12 grams of salt, mix until a dry, shaggy dough forms.
Cover and let rest for 1 hour.
Perform one set of stretching folds, cover and let rest for 3-4 hours until doubled in size.
Flour work surface, divide dough into 4 equal pieces, shape into balls.
Let the shaped dough balls rest for 20 minutes.
Preheat oven to 450°F with a baking sheet or pizza stone inside.
Use your fingers to stretch and shape the dough into 8-inch rounds.
Top with desired toppings and bake for 10-12 minutes until crust is golden brown.