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In the evening: whisk the sourdough starter, water and honey together in a large bowl. Add the flour and salt. Mix to combine and then finish by hand to form a rough dough. It will be wet and sticky. Cover and let rest for 30 minutes to an hour.
Cover the bowl of dough with lightly oiled plastic wrap. Let the dough rise overnight at room temperature, approximately 21°C for about 12+ hours.
In the morning, pour 2 tbsp. of olive oil onto a rimmed sheet pan. Use your hands to evenly coat the bottom and sides. With your oiled hands, remove the dough onto the pan, and then flip it to coat both sides. Cover and let rest for 1 ½- 2 hours or until very puffy. Preheat your oven to 220°C.
Right before baking, gently dimple the dough with oiled fingertips. Press your preferred toppings into the dough.
Place the dough onto the center rack. Bake for 25-30 minutes or until crisp and golden brown. Remove from the oven and cool on a wire rack before cutting.