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Add the sourdough starter to a bowl.
Add warm water and olive oil, then whisk together.
Add bread flour and salt, then mix with a wooden spoon until combined.
Cover the dough and let it rest for 30 minutes.
Fold the dough 4 times, then repeat this process 3 more times with 30 minute rests in between.
Let the dough rest at room temperature for 3-4 hours.
Divide the dough into 3 equal pieces and place each piece in an oiled container.
Refrigerate the dough for 24 hours.
Preheat the oven to 550°F (or as hot as your oven can go).
Roll out the dough on parchment paper and top with desired toppings.
Slide the pizza on the parchment paper onto a baking tray and bake in the hot oven.